Whatever happened to the pot roast? Fashion seems to have removed it from our kitchen routines. Let’s bring it back this winter, starting with this pot roast of a whole chicken with chunky vegetables.
Preheat the oven to 180℃. Heat a little olive oil in a large Dutch oven with a lid, on a moderately high heat on the stove top.Brown the chicken in the Dutch oven on all sides for about 15 minutes. I use two wooden spoons, one in the cavity, to turn it. Use the same spoons to remove it to a large bowl while you sauté the vegetables.Add the butter to the pot.
Move most of the vegetables to the edges of the pot and place the chicken in the middle, breast side up. Pour a half cup of white wine and a half cup of chicken stock over, put the lid on, and place the pot in the preheated oven on a rack low enough to accommodate its bulk.Pour off the sauce into a heavy bottomed saucepan to reduce it into the sauce to serve with the chicken.
Put the Dutch oven back in the oven, uncovered, for 30 minutes. This will brown the skin, though it will not be crispy in the way that a conventional roast chicken would. To check that the chicken is cooked to the bone, insert a skewer all the way to the bone and press the flesh with your fingers at the point where the skewer was inserted. The juices should run clear, with no pink at all.Tony Jackman is Galliova Food Champion 2021. His
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