Pot Roast Chicken with Vegetables | POULET EN COCOTTE AUX LEGUMES
Course: MainServings
2
peopleCooking time
45
minutesExperience the rustic charm of French countryside cuisine with this Pot Roast Chicken with Vegetables recipe. Designed to serve two, this hearty and flavourful dish combines a tender chicken with a medley of seasonal vegetables, all roasted to perfection in a single pot for a comforting meal perfect for any day of the week.
Ingredients
- Pot Roast Chicken with Vegetables
1 whole chicken
Olive oil as needed
Butter as needed
White wine as needed
Lightly cured pork belly or bacon
Small potatoes
Tiny onions or shallots
Leeks
Carrots
Celery
Turnips
A few whole cloves of garlic
Herbs (parsley, thyme, bay)
Salt and pepper to taste
Half an onion (optional for stuffing)
Half a lemon (optional for stuffing)
Directions
- Pot Roast Chicken with Vegetables
- Generously season the chicken inside and out with salt and pepper. Optionally, stuff with onion and lemon. Truss the chicken.
- Peel shallots and add them to a pot with a knob of butter, a pinch of salt, sugar, and enough water to fill halfway up the shallots. Cook until water is reduced, then remove the shallots.
- Cut the pork belly into lardons and cook with a touch of olive oil. Remove and brown the chicken in the pot.
- Chop all vegetables into large chunks. Sauté in a pan with olive oil and butter, season with salt and pepper, until lightly coloured.
- Optionally deglaze chicken with white wine. Add the vegetables into the pot. Roast chicken, covered with a lid, for about 45 minutes at 190°C/375°F (or longer for a larger chicken).
- Once cooked, strain the sauce into a sauce boat. Serve the chicken with vegetables and pour sauce on top.
