Name: Chicken pot roast with mustard cream sauce
Cook time: 150 min
Total time: 150 min
Yield: 4
Ingredients: 1.6 kilogram chicken; 1 tablespoon olive oil; 12 shallots (300g), halved; 20 baby carrots (400g), trimmed; 3 small parsnips (360g), chopped coarsely; 1 cup (250ml) dry white wine; 2 cup (500ml) chicken stock; 2 dried bay leaves; 200 gram swiss brown mushrooms; 2 tablespoon pouring cream; 2 tablespoon wholegrain mustard

Chicken pot roast with mustard cream sauce

This is warming comfort food at its best. Don’t let the long cooking time put you off. You’ll spend very little time at the stove before the pan goes in the oven.

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Serves 4

Cook

2H 30M

Ingredients

1.6 kilogram chicken

1 tablespoon olive oil

12 shallots (300g), halved

20 baby carrots (400g), trimmed

3 small parsnips (360g), chopped coarsely

1 cup (250ml) dry white wine

2 cup (500ml) chicken stock

2 dried bay leaves

200 gram swiss brown mushrooms

2 tablespoon pouring cream

2 tablespoon wholegrain mustard

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Wash chicken under cold water; pat dry inside and out with absorbent paper.

3.Heat oil in large flameproof casserole dish; cook chicken until browned all over. Remove chicken. Cook shallots, carrots and parsnips in same dish, stirring, about 5 minutes or until vegetables are browned lightly.

4.Return chicken to dish with wine, stock and bay leaves; bring to the boil. Cook, covered, in oven 30 minutes. Uncover; cook about 30 minutes or until chicken is cooked through. Add mushrooms; cook, uncovered, about 10 minutes or until mushrooms are tender.

5.Remove chicken and vegetables from dish; cover to keep warm. Add cream and mustard to dish; bring to the boil. Boil, uncovered, about 5 minutes or until sauce thickens slightly.

6.Serve chicken, cut into pieces, with vegetables and mustard cream sauce.

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