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Mediterranean pot roast chicken

Recipe from: 7/1/2000 12:00:00 AM
Ingredients 15
Servings 6
Time 20 min


  • 30
    olive oil
  • 25
  • 1
    large chicken
  • 2
    fennel bulbs, trimmed (optional)
  • 2
    red peppers, seeded and quartered
  • 2
    medium onions, peeled and cut into wedges
  • 2
    sweet potatoes, peeled and cut into chunks
  • 6
    garlic cloves, peeled
  • 2
    lemons, thickly sliced
  • 4
    bay leaves
  • bunch fresh thyme
  • 350
    white wine
  • 350
    chicken stock
  • 15
  • 10


2 hours
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.

Read more on: poultry  |  bake

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