Pot-roast chicken with potato rag霉
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 4-6
Pot-roasting chicken makes it incredibly moist. This hearty recipe is perfect for a cold evening.
By James Martin
From Saturday Kitchen
Ingredients
For the chicken
- chicken: 1.75kg/3lb 14oz chicken, preferably corn-fed
- black pepper: salt and freshly ground black pepper
- olive oil: 2 tbsp olive oil
- onion: 1 onion, roughly chopped
- stout: 500ml/18floz stout
- chicken stock: 200ml/7floz chicken stock
For the potato rag霉
- butter: 50g/2oz butter
- new potatoes: 400g/14oz baby new potatoes, scrubbed, thinly sliced
- shallots: 2 banana shallots, finely sliced
- garlic: 2 garlic cloves, finely sliced
- cabbage: 300g/11oz hispi cabbage, finely sliced
- thyme: 2 sprigs fresh thyme, leaves picked
- parsley: 3 tbsp chopped fresh flatleaf parsley
Method
For the chicken, preheat the oven to 180C/350F/Gas 4.
Season the chicken with salt and freshly ground black pepper.
Heat a large casserole dish until hot, and the oil and brown the chicken on both sides. Remove the chicken from the pan and set aside.
Add the onion and fry for a minute, return the chicken to the pan then pour over the stout and stock.
Place in the oven, uncovered, for 1陆 hours; basting every 30 minutes or so with the juices.
Remove from the oven, cover and set aside to rest for 15 minutes.
For the potato rag霉, heat a large frying pan until hot, add the butter and potatoes and fry gently for 4-5 minutes, or until just softened.
Add the shallots, garlic, cabbage and thyme and fry for 3-4 minutes, or until the potatoes and cabbage are just coloured.
Add a couple of ladles of the cooking liquor from the chicken then bring to a simmer and cook for 2-3 minutes, or until the vegetables are tender.
Season with salt and freshly ground black pepper then stir in the parsley.
To serve, carve the chicken. Ladle the potato mixture into serving bowls then top with the chicken.
