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One Pot Roast Chicken

17 October 2010 by Dominic Franks

… I know I’ve been blogtastic this weekend … it’s just I’ve got a mental week ahead so not only is the below recipe a perfect way to set up the week but I probably won’t have much time to post…

… it’s been such a glorious weekend, the sun has been golden and peachy, high in the sky all weekend… it’s been one of those weekends that, and bear with me here, if you were an alien, landing in the middle of a field in the great British countryside, you would automatically think it was the start of spring, not the start of winter… that’s if you knew what spring was, coming from Alpha Centauri, like you do and don’t actually have seasons in your part of the cosmos… oh, I think I’ve drifted slightly here…

… anyway, you get my point, it’s been lovely out… and even with the stinky cold which has continued to lurk around like an un-welcome friend who won’t go home… I’m pretty much a happy chappy…

… time for some good old fashioned cooking… and I’m thinking of a one-pot roast, inspired by Nigella’s recent TV show… I watched it, then realised that whist it’s a great recipe, it is essentially just bunging a chicken in a pot and throwing in whatever veg you have lying around… not exactly like hard work… also, if any of you have been watching the brilliant ‘Food – What goes in your basket’ program on C4, you’ll know that buying a whole chicken is so much better for the pocket!…

… I also saw this exceptional recipe on New England based fellow blogger Ocean Breezes and Country Sneezes site… she calls it ‘Boiled Dinner’ which quite frankly sounds like something you’d have removed, but it is essentially what it is… simple, good food…

… plus The Viking has indulged me and let me cook this without thinking of him, which means I don’t have to think of a veggie version and I get at least 3 meals out of this… genius!

One Pot Roast Chicken


1 whole chicken
4 cloves garlic
1 celery stick per person
1 carrot per person
1/4 onion
1 glass of white wine
celery leaves
flat leaf parsley
thyme
s and p

– first you need to crack the breastbone of the chicken, this flattens the bird so you can brown it properly… Nigella goes on and on about how much she loves the sound of the bone cracking and how much she loves doing it… weirdo… but to be frank, just pretend you’re a chiropractor, place both hands over the breast bone and firmly lean on the chicken till it snaps…

– on a medium heat, add some oil to a large casserole pot and brown the chicken for 2 or 3 minutes on each side

– chuck in a glass of wine… I happened to have some sparkling rose in the fridge… and then throw in the garlic cloves.

– chuck in the rest of your veg, leave them whole, chop them up, add anything else you think may work… I had some fennel and some green beans which went in, plus the herbs and celery leaves but don’t worry if your celery didn’t come with any, it really doesn’t matter…

– sprinkle over plenty of salt and pepper and then cover with water just up to the thighs

– into the oven, covered, on 180 for 1 hour, then remove the lid and let it brown for 30 mins… at this stage you could throw in some rice or pearl barley, or cook some separately to serve with it….

eat and of course, enjoy!

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Comments

  1. From Beyond My Kitchen Window says

    17 October 2010 at 4:19 pm

    New England boiled dinners are delicious. I've had several meals that Ocean Breezes has prepared and she is a fabulous cook. Your chicken dish looks just like a meal you would cook for a Sunday afternoon dinner. Simple, delicious and easy to prepare.

  2. Magic Cochin says

    17 October 2010 at 4:55 pm

    Mmmmmm… can smell it from here!

    Have a similar pot thing going on here but with the leftover gammon I flung in the freezer after my birthday lunch party.

    Celia

    PS get yourself a cup of sage tea with a spoonful of honey in it 😉

  3. Brownieville Girl says

    18 October 2010 at 6:24 pm

    I have a chicken roasting in the oven …. wish I had read this post before I put it on!!!!

  4. Dom at Belleau Kitchen says

    18 October 2010 at 6:59 pm

    @ FBMKW – it was good and if I ever get invited over to NE I will gladly sample OB's food!

    @ Celia – colds going now… but thanks for the tip

    @ BVG – shame, although i think I needed to season a LOT more than I did, it was a trifle bland…. mind you i'm curently on the ghastly train to London and anything sounds better than what's on offer here!

  5. Dom at Belleau Kitchen says

    18 October 2010 at 7:00 pm

    @ FBMKW – it was good and if I ever get invited over to NE I will gladly sample OB's food!

    @ Celia – colds going now… but thanks for the tip

    @ BVG – shame, although i think I needed to season a LOT more than I did, it was a trifle bland…. mind you i'm curently on the ghastly train to London and anything sounds better than what's on offer here!

  6. Ocean Breezes and Country Sneezes says

    18 October 2010 at 9:45 pm

    Winner, winner, chicken dinner! Dom, that dinner looks delicious! You are welcome to dinner at my home anytime! Thank you for your kind words! Let me know the next time you plan to be in New England!

    Mary

  7. Susan says

    18 October 2010 at 11:55 pm

    …. and a chicken in every pot! So simple and so delish! I am, however, howling at the image of 'the chiropractor in his white jacket leaning in on that poor bird and cracking the breast bone' … now there's a mental movie!

  8. Chele says

    22 October 2010 at 5:22 pm

    A hug in a pot!

  9. My Kitchen in the Rockies says

    23 October 2010 at 4:35 pm

    Hi Dom, Thanks for your nice comment and joining my blog. Great idea to cook my chicken in a pot again. Wonderful fall and winter dish! I usually butterfly and grill it (even in the snow), that leaves the mess outside and makes for am easier clean up.
    Let's visit soon.
    Greetings from Colorado.
    Kirsten

  10. Jo says

    20 February 2011 at 2:45 pm

    Yum just been to get the thyme for this and am making for tonights dinner. Love Sunday cooking, may add my experience to my blog too.
    Thanks Dom

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
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🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

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for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

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🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

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Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

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