Chicken in a Pot

Back into last year, I made a delicious chicken dish from p169 of the May 2018 edition of The Australian Women's Weekly called Chicken in a Pot.  As the name suggests, the genius of this dish is that it is all done in one pot and is fairly fuss free, so you can put it into the oven and go and do something else while the chicken cooks.

This Chicken in a Pot is very tasty as it combines lots of fresh vegetables with herbs, lemon, white wine and prosciutto, to lift the chicken from bland to bold.

If you would like to make this dish, you will need:

1.5kg whole chicken
30g softened butter
4 thin slices prosciutto
2 medium leeks, trimmed an chopped into 1cm slices
2 carrots, coarsely chopped
2 celery sticks, sliced
2 parsnips, peeled and coarsely chopped
1 sprig rosemary
4 sprigs thyme
250ml dry white wine
250ml chicken stock
2 tablespoons lemon juice

Preheat your oven to 180 degrees Celsius.

Put the chicken into a 7 litre casserole dish.  Rub the butter over the chicken breast, then cover it with the prosciutto.

Arrange the vegetables and herbs around the chicken, then pour in the wine and stock.  Cover the casserole dish and roast the chicken in the oven for 1 hour. 

Remove the casserole dish from the oven and stir the vegetables.  Remove the prosciutto from the chicken and put it onto the vegetables.  Pour the lemon juice into the casserole dish and ladle some of the pan juices over the chicken.  Roast the chicken, uncovered, for another 30 minutes or until it is cooked through.

To serve, put the chicken on a serving platter with the vegetables arranged around it.  Season the cooking liquid with salt and pepper,  and ladle it over the chicken and vegetables.   

Serve with mashed potatoes or couscous.