POT ROAST MINTY CHICKEN
Serves :
6
Preparation Time :
Cooking Time :
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”
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