Photo of Pot-roast chicken with fennel potatoes by WW

Pot-roast chicken with fennel potatoes

Points® value
Total Time
40 min
10 min
30 min


Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

2 medium, cut into 4 pieces

Chicken Thigh, Skinless, Boneless, raw

4 small, cut into small chunks

Plain White Flour

2 tablespoon(s), level

Tomato Purèe

2 tablespoon(s), level

Chicken stock cube(s)

2 cube(s), 300ml stock

New potatoes, raw

250 g, halved

Celeriac, raw

1 whole, raw, peeled and diced


2 individual, trimmed and cut into wedges

Carrots, raw

2 medium, peeled and cut into thin wedges

Thyme, Fresh

10 g


  1. Heat a flameproof, lidded casserole pot over a high heat and mist with cooking spray. When hot, add the chicken and cook, turning, until golden all over.
  2. Meanwhile, mix together the flour and tomato purée to form a paste. Stir the paste into the hot chicken stock until combined then pour over the chicken. Add the vegetables and thyme and reason with salt and freshly ground black pepper.
  3. Bring to the boil, then cover. Reduce the heat and simmer for 20 minutes until the chicken is cooked, the vegetables are tender and the sauce has thickened. Serve.