Photo of French-style one-pot chicken by WW

French-style one-pot chicken

10
7
7
SmartPoints® value per serving
Total Time
1 hr 35 min
Prep
15 min
Cook
1 hr 20 min
Serves
6
Difficulty
Moderate

Ingredients

whole chicken

720 g, (Buy 1.6kg) fat trimmed

olive oil

1 tbs

shortcut bacon

112 g, (Buy 125g) fat trimmed, chopped

leek(s)

2 whole, thickly sliced

garlic

2 clove(s), crushed

chicken stock

1½ cup(s), (375ml)

mushrooms

150 g, button variety, halved

fresh thyme

1 tbs, (4 sprigs)

carrot(s)

3 large, cut into batons

parsnip

700 g, (2 large) cut into batons

frozen green peas

1 cup(s), (120g)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Pat chicken dry (inside and out) with paper towel. Season with salt and pepper. Tie legs together with kitchen string to secure.
  2. Heat oil in a large flameproof casserole dish over medium heat. Cook chicken, breast side down, for 5 minutes or until browned. Carefully turn chicken and cook for 5 minutes or until browned. Transfer to a plate.
  3. Cook bacon and leek in same dish, stirring, for 5 minutes or until softened and light golden. Add garlic and cook for 30 seconds or until fragrant. Add ½ cup (125ml) stock and bring to a simmer, scraping the bottom of the dish with a flat-edged spatula to remove any cooked-on-bits.
  4. Push bacon mixture to edge of dish. Place chicken in dish, breast-side up. Arrange mushrooms, thyme, carrot and parsnip around chicken, then pour over remaining stock. Bake in oven, covered, for 30 minutes.
  5. Bake, uncovered, for 30 minutes, adding peas for the last 5 minutes of cooking. Serve chicken with vegetables, drizzled with a little cooking liquid.

Notes

SERVING SUGGESTION: Crusty wholegrain bread. TIPS: You can use 12 peeled eschalots instead of leek. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave.

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