Mediterranean pot roast chicken

Ideas
6 servings Prep: 20 mins, Cooking: 2 hrs
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Poultry

By Food24 November 03 2009
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Ingredients (15)

30.00 ml fresh chillies — 573
25.00 g butter
1.00 chicken — large
2.00 fennel — bulb, trimmed
2.00 red pepper — deseeded and quartered
2.00 onion — peeled, wedges
2.00 sweet potatoes — peeled and chopped
6.00 garlic — cloves, peeled
2.00 lemon — sliced
4.00 bay leaves
fresh thyme
350.00 ml wine — white
350.00 ml stock — chicken
15.00 ml honey
10.00 ml cornflour
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Method:

Preheat oven to 190 ºC. Heat oil and butter in a heavy-based, shallow pan. Add chicken and brown all over. Transfer to a large casserole dish.
Add all vegetables and garlic to the pan and cook, stirring, until lightly golden. Add to casserole with lemon, bay leaves and thyme.
Pour the wine, stock and honey over. Season well and cover. Cook in the oven for 1 hour. Remove lid and cook for a further hour. Remove chicken and vegetables. Pour cooking liquid into a jug. Skim off any fat and pour into a saucepan. Bring to the boil and reduce to about 400 ml. Blend cornflour with a little cold water and stir into the gravy. Season to taste, then serve with the chicken and vegetables. Serves 6.



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