Every now and then a recipe intrigues me. In the April issue of Delicious there’s a recipe from Skye Gyngell for this pot roasted chicken. I’ve never pot roasted anything but the picture of it looked all comforting and delicious. It’s been occupying valuable brain space ever since.
So today, with the two big boys about to go to my Dad and SM’s for a few days and yet more rain, I decided why not do it for lunch? Why not indeed. So I’m typing this up as I make it as I’m excited and know it is going to be delicious.
- 1 small (1.2kg) organic free-range chicken
- 1 lemon, halved
- small bunch of sage
- 3 fresh bay leaves (I used dry, even though there is a bay tree in the backyard)
- 2 tbs mild extra virgin olive oil (I have no idea what a mild evoo is, I just used the one I always use – and only used 1 tbs and it was plenty)
- 2 red onions, halved (I used brown ones)
- 5 garlic cloves, peeled but left whole
- 1.2-1.5kg butternut pumpkin, peeled, cut into large chunks (I used Kent as it was what I had)
- 2x400g cans chopped tomatoes (I only had one in the cupboard so added 1/2 cup wine and one empty can full of water)
- 2tbs creme fraiche
- Generously season the chicken all over
- Insert the lemon and half the sage and 1 bay leaf then tie the legs together
- Place a flameproof casserole (or large heavy-based saucepan) over medium heat and warm the oil
- Once its smoking, add the chicken and brown lightly for 20 minutes
- While the chicken is browning chop up your veggies and peel some potatoes to make mash (I picked up some sensational organic Dutch Creams from Woollies on special)
- Turn the chicken every now and then to make sure it’s golden all over (try not to break the skin, but mine did which I suspect is because I didn’t use as much oil as the recipe indicated)
- Pour off the excess oil, leaving about a tablespoon in the pot then add the onion and a pinch of salt and cook for 4-5 minutes until it’s starting to soften
- Add the garlic, remaining sage and bay leaves and cook for 3-5 minutes until the garlic starts to soften
- (It was here that I added 1/2 cup of wine and as it bubbled up I scrapped off all the beautiful brown bits on the bottom of the pan)
- Add the pumpkin and tomatoes and give a stir
- Nestle the chicken in among the vegetable then cover, reduce to a medium-low heat and cook for 45 minutes
- The chicken doesn’t need to be fully submerged, it will happily steam and remain tender
- Add the creme fraiche and adjust the seasonings – it should be slightly sweet, sagey and very comforting.
I’ll let you know.