A pot roast chicken recipe from Rachel Roddy.
Ingredients
- 4 tbsp olive oil
- 1 x 1.5kg free range chicken jointed into 8 pieces
- 2 garlic cloves peeled and crushed
- 6 anchovy fillets
- a sprig fresh rosemary
- a pinch dried red chilli
- Zest and juice of ½ lemon
- salt and black pepper
- 1 kg potatoes peeled and cut into 2cm wedges
- 250 ml dry white wine
Servings:
Instructions
- Set the oven to 180C/350F/gas mark 4. In an ovenproof frying pan or casserole large enough to accommodate the chicken and potatoes in a single layer, warm the olive oil and then brown the chicken on all sides, starting skin-side down.
- Once browned, lift the chicken on to a warm plate.In the remaining oil and chicken fat (pour some away if you feel there is too much), gently fry the garlic and anchovies over a low heat, nudging them with a wooden spoon so they disintegrate into the fat.
- Add the rosemary – keeping the sprig whole for a gentler flavour, or chopping it for a stronger one. Add the chilli, lemon zest, salt and black pepper, and stir.Add the potato wedges to the pan and stir again until each is glistening with the oil.
- Return the chicken to the pan . Pour over the wine and allow to bubble on the stove top for 10 minutes before putting the whole lot in the oven for 40-50 minutes, basting every 15 minutes or so and squeezing over some lemon juice during the last 10 minutes of cooking.
- By the end of it, the bottom of the chicken and potatoes should be tender, surrounded by lots of oily gravy, and the top golden.
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