Pot Roast Chicken
Serves: 4
Preparation Time: 20 mins
Cooking Time: 1 hr 40
Ingredients
1 lemon, cut in half
glug olive oil
1 whole chicken, about 1.8kg
huge glug dry white wine
10 cloves garlic, unpeeled
handful parsley, stalks only
handful coriander stalks
2 large sprigs rosemary
350ml chicken stock
pinch cayenne pepper
splash Chinese rice wine
splash soy sauce
For the salad
60ml red wine vinegar
1 tbsp dijon mustard
110ml olive oil
4 mini cos lettuce
Method
1. Preheat the oven to 180C/160C fan/gas 4.
2. Put one half of the lemon in the cavity of the chicken. Heat a glug of olive oil in a cast iron saucepan until hot and then brown the chicken on all sides - this will take about 10-15 minutes.
3. Remove the chicken and then pour a huge glug of white wine into the pan. Stir to pick up any meat sediment in the pan and cook until the volume of liquid has halved.
4. Add the garlic, parsley, coriander, rosemary, stock, lemon, cayenne pepper, rice wine, soy sauce, salt and pepper. Squeeze in the juice from the remaining half of lemon.
5. Put the chicken back in. Cover with a lid (or a sheet of foil) and cook in the oven for about 1 hour 15 minutes. Remove the chicken and leave it to rest, covered, in a warm place.
6. Sieve the cooking juices into a clean saucepan and boil for a few minutes to thicken the sauce.
7. For the salad: whisk the vinegar, mustard and olive oil together in a small bowl. Separate the lettuce leaves and toss them in a bowl with enough of the dressing to lightly coat.
8. Carve the chicken and serve it covered with the sauce and with the salad on the side.