Pot-roasted chicken

Pot-roasted chicken

I had planned to cook this tonight yesterday, when I was in the butcher, so I was pleased to see Hugh Fearnley-Whittingstall’s column in today’s Guardian magazine.

OK, his recipe is for pot-roasted brisket and mine is chicken, but the idea is the same.

Pot-roasting is a great way to cook any meat or poultry at this time of year, the meat stays moist and tender and you get all the lovely flavours permeating through everything.

All you need is a casserole with a lid.

What I did was to surround the bird with cubed swede, baby onions, cubes of potato, carrot and parsnip in chunks and add in a small bottle of French beer, with some salt and pepper, thyme and olive oil and then bake it in the oven on a lowish heat for a couple of hours.

Towards the end of the cooking time, I uncovered the casserole and let the chicken and vegetables take colour.

When it was done, I thickened the juices with some beurre manié and added a tablespoonful or two of crème fraiche.

We drank claret with this, a 2006 Bordeaux Supérieur from Château de Camarsac, the Cuvée du Prince Noir.

I think that claret always works well with chicken, but you could just as easily drink Burgundy or a southern red or maybe a full-bodied white too.

This was a nice wine, quite mature and ready to drink, with plenty of ripe red fruit flavours and some depth and a bit of nice softness from the time in barrique.


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