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I tried something new last night, and it came out so delicious I thought I'd share it with you

25 replies

bran · 22/10/2007 12:15

It's for a pot-roast chicken and it's really easy (I don't do difficult/fiddly cooking).

1 whole chicken
70-100g cubed pancetta
3 or 4 roughly chopped shallots
1 tin of chopped tomatoes with added herbs
handful (about 150g) trimmed green beans
olive oil
white wine
6-ish new potatoes with skin on or larger waxy potatoes cut into large pieces

Pre-heat oven to 200c or 180c for fan oven

You need a heavy bottomed casserole dish big enough to fit the chicken in without being squashed at the sides. If your casserole dish can't be used on the stove top then use a frying pan for the frying bits.

Put a generous amount of olive oil in the casserole, enough to completely cover the bottom without tipping the dish. Heat on the stove top and then brown the top and bottom of the chicken for a few minutes. Remove the chicken and set aside.

Fry the shallots and pancetta on a medium heat until the shallots are soft. Turn off the heat and add the tomatoes, green beans and a third of a bottle of white wine (drink the rest with your meal ). Stir, then move to the edges to leave room for the chicken. Put chicken in, the liquid should come just under half-way up the chicken. If needed add a little more wine or some stock/hot water. Put the potatoes around the edges.

Cover with a tight fitting lid and cook in the oven for about an hour, removing the lid for the last 10 mins.

I served it with crusty bread and salad, but it would be good with pasta or rice as well.

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Slubberdegullion · 22/10/2007 12:19

Sounds lovely. I've been wanting to try something a bit different to the usual roast bird, so will give this a whirl.

Thanks bran.

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lilospell · 22/10/2007 12:36

yum!!! We're going away this week but will defo try this next week!

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NAB3 · 22/10/2007 14:50

Just printed out as sounds right up hubby's street. Thank you.

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CappuScreamO · 22/10/2007 14:51

oooh I bet you could do that in a slow cooker as well

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bran · 22/10/2007 20:19

I was really amazed at how good it was. [modest emoticon] I mean, I knew it wouldn't be bad because I liked all the ingredients, but it was much better than a sum of the parts.

I made it up myself you know. [shameless boasting emoticon] I found a recipe for pot-roast chicken but didn't really warm to the ingredients (also didn't have most of them) so all I really used from the recipe was the cooking time. Can I be an honourary lentil weaver for this week, or at least a domestic goddess? I will be slumping back into not-from-scratch cooking very soon.

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Slubberdegullion · 04/11/2007 14:47

Just completed feasting upon Bran's pot roast chicken. Absolutely fab. Entire family happy, in fact DH twice over, once with the eating, and again with the minimalistic washing up at the end (Oh how I love a 'shove it all in one pot' dishes).

Many thanks bran. Have copied, pasted and printed out and is now in my file (to be handed down the generations).

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bran · 04/11/2007 21:37

I'm glad you liked it.

I have day-dreamed about having my own cooking show - "how to do the bare minimum - a lazy slattern's guide to good food".

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ComeOVeneer · 04/11/2007 21:46

I love one pot cooking. I often bung in halved new pots into dishes to save on boiling them ina seperate pot (and they asorb the flavours of the dish so nicely).

I do sliced mushrooms, sliced shallots, beef meatballs (you can cheat and use waitrose aberdeen angus ones), tinned tomatoes, tabasco, worcestershire sauce, 3 anchovies finely diced, a couple of squares of dark chocolate, an oxo cube, and a load of new pots halved. Bung into a pot (no browning necessary) and cook (with a lid) for 1.5 hours at 180 degrees. Only stir after 40 mins or the meatballs will fall apart. Tasty easy one dish meal.

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bran · 05/11/2007 10:12

Mmm, I've been meaning to try chocolate in a savoury dish for a few years now. I might give that one a go. How strongly does the flavour of the anchovies come through?

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Xanthipi · 05/11/2007 11:56

ok, I'm making it now (with some ommissions/additions because I don't have all the ingreds). . .

if I remember, I'll report back.

thanks!

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Xanthipi · 05/11/2007 21:51

Good recipe, Bran.

it works just as well if you bung in whatever you DO have about. I'm sure the shallots and pancetta would make it amazing, but it worked well enough with onions & garlic (instead of shallots); mushrooms (instead of pancetta); and carrots and celery (instead of green bean.) i used what i had to hand. Nice touch the white wine. .whether it was the third of the bottle that went into the recipe, or the two-thirds that went into me.

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yajorome · 11/11/2007 15:51

Made this last week and it was fantastic.

My notes for me to use the next time I make it..: I added a thing of dried mushrooms and used bacon instead of pancetta. Definitely use waxy / new potatoes. I used stock from Marigold powder and a squeeze of lemon instead of the wine.

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bran · 11/11/2007 23:01

Good, I'm glad everyone liked it. I quite fancy the variations. I guess it the type of thing that will work with lots different flavours.

I was thinking about it the other day, wondering why it's not tradition in the UK and Ireland to make pot roasts. I think it's fairly common in the USA, but here most people would roast chicken or a joint as a default.

I do quite like ordinary roast chicken, but pot roasted chicken was surprisingly moist and tender. Is it because we didn't traditionally have the heavy based casserole dishes to cook it in, or perhaps the traditional style of oven was too hot? I suppose that orginally most joints or whole chickens would have been spit-roasted, so perhaps we people started using ovens instead of an open fire they just kept cooking the style they were used to.

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hoxtonchick · 13/11/2007 18:02

great recipe bran. the children are silently chomping away on it so that's good enough for me . i added garlic & cream to your original.

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yajorome · 14/11/2007 09:59

I tend to not pot roast chicken as it disintegrates on me if I don't get it out in time. But for some reason I have trouble roasting a chicken so usually poach them and use the meat in dishes. I need something that's forgiving if I forget about it.

I will definitely try this with rabbit, too - it holds together better if you forget about it for an hour or so ime. I wouldn't have thought to slow cook green beans and really really liked them in there. (Thanks again!)

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hoxtonchick · 14/11/2007 18:45

have just made stock with the carcass. and the kids have eaten the whole shebang reheated 2nd night running. yay.

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CodDickinson · 14/11/2007 18:46

your kdis eat beans>

omg
mine woudlnt eat that cos its wet

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hoxtonchick · 14/11/2007 18:47

my kids eat anything. 'tis clearly my superior parenting .

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bran · 14/11/2007 22:39

Hoxtie, you are definitely out of my league in lentil-weaver-ness. We just ate the chicken (it was a fairly small one), dipped bread into the left over sauce and chucked it away.

I used to keep left-overs, planning to make wonderful new meals from them, but I generally just chucked them out after a week or so mouldering in the fridge. So you see it's actually more efficient to throw away left-overs so that I don't waste energy keeping them chilled only to throw them away later.

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hoxtonchick · 15/11/2007 09:16

i have thrown the remains away now bran!

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brimfull · 15/11/2007 09:20

Sounds nice

But doesn't the fat from the chicken make the dish really greasy as it has no where to drain.?

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hoxtonchick · 15/11/2007 09:23

i just mixed it pretty thoroughly before serving, tasted fine.

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sleepycat · 16/11/2007 15:13

This reply has been deleted

Message withdrawn at poster's request.

JJ · 23/10/2008 16:12

Am making this (for the umpteenth time, it's fab) tonight with rabbit. It smells gorgeous. I am so looking forward to it.

Thanks!

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JJ · 05/10/2010 17:47

Ha ha - it seems I always start craving this when the weather has finally turned.

Worth a bump, I think - it's a great recipe! (Also will come back up to the top of my "watched" threads if I post on it, I think...)

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