Chicken + One Pot = Sunday
Sunday, the last day of rest before back to paying the bills.
A hard slog in the kitchen is the last thing on my mind, therefore nothing speaks Sunday than a simple roast chicken jam packed with flavour one-pot style, lashings of really tasty gravy, silky soft mash and anything green to marry the meal (Green Beans or Brussel Sprouts look fab at the Farmers market this week).
Give it a whirl and thank me later.
1 4-5 Pound chicken
2 tsp good sea salt
Glug of Olive Oil
1 Onion cut into quarters
1 Celery stalk snapped in half
8 Whole Garlic Cloves
2 Sprigs of Rosemary
1 Lemon ( for later )
Heat Oven 300
Clean the chicken, pat dry, then rub all over with salt. Heat oil in heavy casserole dish with a good fitting lid.
You want the oil nice and hot!. Pop the chicken in and brown on all sides for around 5 mins total. Add all the veggies to the dish then lid on.
Into the oven for around 1 hour 50 mins ( check chicken juices are running clear).
Take the chicken out of dish and tent for 15 minutes on a plate.
Strain all the juices and veggies by pushing them with the back of a spoon through a fine mesh sieve into a pan. Separate the fat from what you have collected and then add the juice of 1 lemon. Check for salt but you should be good.
O.K l am fussy when it comes to plating this dish, l really think it makes all the difference. Its all about the Mash and Gravy.
Carve up the chicken adding any extra juices from the chicken to the gravy. A good dollop of mash on the plate taking the back of a spoon and making a well to house all that yummy gravy, some crunchy greens and bingo!
What you have is sublime. The chicken is super soft and juicy, the most amazing gravy which is both tart and creamy.
Chicken + One Pot = Sunday.