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Saturday, September 20, 2014,11:28 AM by
J.Sujatha

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POT ROAST MINTY CHICKEN

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Season the chicken. Heat the oil and half the butter in a frying pan and brown the chicken on all sides until golden. Transfer to a casserole dish.
  • Preheat the oven to 200°C/400°F/Gas 6. Fry the onion, celery, garlic clove and whole mint leaves for 4-5 minutes. Add to the chicken in the dish.
  • Warm the stock and pour over the chicken and vegetables in the pot. Cover and roast for 1 hour, basting occasionally, until cooked. Remove the chicken from the dish and leave to rest, loosely covered in foil.
  • Cook the peas in boiling salted water until tender. Season the mushrooms and fry in the remaining butter until tender.
  • Strain the chicken cooking liquid into a pan and boil rapidly for 10 minutes until reduced by half. Add the cream and simmer for 5 minutes.
  • Carve the chicken. Add the mushrooms and peas to the sauce and heat through. Stir in the cold butter, season, add the shredded mint and serve.

INGREDIENTS

  • Salt and freshly ground black pepper
  • 2 kg chicken
  • 4 tablespoons sesame oil
  • 50 grams butter, plus
  • 100 grams cold butter, cubed
  • 2 onions, roughly chopped
  • 4celery sticks, chopped
  • 2 garlic clove
  • 15 fresh mint leaves, 5 shredded
  • 1 liter chicken stock
  • 250 grams frozen peas
  • 250 grams button mushrooms, quartered
  • 200 ml double cream

11 comments for “Pot Roast Minty Chicken”

  • Posted Thursday, February 16, 2023 at 10:42:30 PM

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