Pot Roast Chicken with Vegetables
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 Pot roasting is one of traditional cooking method in the world.this is all about cooking long time in a liquid.mostly use for beef.but i do this with chicken.if you cooking with vegetable easy to have all in one.ideal for dinner.many people love to have this dish.let’s try our chef Duminda’s recipe.


Total Time:

            40 min
             15 min
             25 min
4 potions


  1. Tuck in the thyme, bay leaves, celery and root vegetables. Add the chicken to the casserole (breast-side up) and season it with a little salt and freshly ground black pepper. Add enough stock to a depth of 2cm.
  2. Heat the oven to 160°C (gas mark 2-3). Heat the oil in a large, heatproof casserole dish over a medium heat. Add the bacon, garlic and leeks and cook over a medium heat, stirring occasionally, for 5-10 minutes, or until the leeks have softened.
  3. Cover it tightly with foil or a lid, then place the casserole in the oven and roast for 30 hours, basting occasionally with the pan juices. Increase the heat to 180°C (gas mark 4) and remove the lid 20 minutes before the end of the cooking time, to allow the chicken to brown.
  4. Remove the chicken and vegetables to a warm dish and check the sauce. Skim off any fat, adjust the seasoning and, if the sauce is too thin, reduce it over a high heat on the stove top. Transfer the sauce to a jug. Discard the thyme and bay leaves. Serve with vegetables.

This is slow cooking method.you are free to use any root vegetables here.need to wash the chicken properly.if you feel need to add extra flavor. still the possibility is there to add some red wine also.

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