Pot Roasted Chicken

After a weekend of disappointing food, I was lucky enough to have the day at home today to rectify things. In desperate need of something satisfying and comforting, I had originally planned a roast chicken but decided at the last minute to pot roast it instead and see if I could come up with something a little lighter.

It was very easy, just a case of seasoning and browning the chicken before adding some a couple of chopped potatoes, a sliced onion, a few whole cloves of garlic and a big bunch of herbs to the pot along with a glass of white wine and the same of water. Cook breast side down at 190 for 50 minutes and then remove the lid, turn and cook without the lid for another 30 minutes or so (depending on the weight of your chicke). Let the chicken rest, remove the potatoes and discard the onions, herbs and garlic. Reduce the liquid down to something similar to gravy and then serve with some summer vegetables.

The pot roasting method means that the bird will remain moist and tender even if you find yourself forgetting about it and wandering off to do something else. The additon of plenty of herbs, wine, onions and garlic adds plenty of flavour and the seasonal vegetables ensure the dish is light and perfect for the weather. It won’t ever replace roast chicken with roast potaotes and stuffing as our favourite comfort food but it comes pretty close.