Pot roast chicken

Great for Sunday lunch as needs very little looking after and using only one pot means hardly any washing up!

 

1 Chicken, about 1.5kg
1kg Potatoes, small waxy ones like Anya or Charlotte work best
2 Shallots, sliced
1 Pint chicken stock
2-3 Good glugs of vermouth
4-5 Sprigs fresh thyme
1 Egg yolk
50ml Double cream

Spatchcock the chicken by cutting along the spine (on the underside) with scissors, turn over then press down firmly between the chicken breasts with the heel of your hand to flatten the bird out.

Put the potatoes and shallot into a large, lidded oven proof pot and place the chicken on top. Scatter the thyme around the bird and pour in the stock, you only need to cover the potatoes so may not need the full pint. Add the vermouth then season the chicken with salt and pepper.

Cover with the lid and cook in a medium oven (gas 6/200’c) for 1 1/2 to 2 hours. To make the skin nice and crispy take the lid off for the last 20 minutes. As usual, the chicken is cooked when the juices run clear.

Remove the chicken from the pan and allow to rest for 15 minutes before serving.

In the mean time mix the egg yolk and cream in a bowl, keep stirring and add some of the cooking liquor (about two ladles) from the chicken pan bit by bit so it doesn’t split. When the mix is smooth an glossy pour int the pot with the potatoes and stir through.

Serve up with veggies and a large glass of wine. Ta da!

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