Pot-roasted Chicken With Vegetables And A Cauliflower Purée
Savor the comforting aromas with this delicious roast chicken recipe that brings together tender chicken, flavorful vegetables, and a creamy cauliflower puree. A perfect dish for a cozy family dinner or a special gathering.
— Constant Cookbook
Ingredients
- 1 garlic
- 2 tbsp olive oil
- 1 carrot
- 1 stick celery
- 1 onion
- 1 sprig rosemary
- 1 sprig thyme
- 1.25kg/2lb 12oz whole chicken
- 500ml/18fl oz chicken stock
- 1 cauliflower
- 500ml/18fl oz milk
- 1 bunch baby beetroots
- 1 bunch baby heritage carrots
- 50g/1¾oz unsalted butter
- 1 head of kale
Instructions
- Preheat the oven to 180C/Gas 4.
- Bring a small saucepan of water to the boil and add the garlic for 30 seconds. Blanch and refresh in ice cold water. Repeat once more, changing the water.
- Heat the oil in a large, lidded casserole dish. Add the vegetables, garlic and herbs and cook for 2-3 minutes. Put the chicken on top and pour in the stock. Put on the lid and roast for 1½ hours, or until cooked through. Remove the lid for the last half hour of cooking.
- Meanwhile, for the purée place the cauliflower and milk in a large saucepan and cook for 8-10 minutes. Drain, reserving the milk. Place the cauliflower in a blender and add one ladle full of milk at a time until the purée reaches a smooth consistency.
- Bring a large pan of water to the boil and cook the beetroots for 10-12 minutes, or until tender. Drain the beetroots and leave to cool, then peel.
- Bring a large pan of salted water to the boil, add the carrots and cook for 2-3 minutes, then drain.
- Heat a large frying pan and add the butter, when foaming add the beetroots, carrots and kale. Cook for 2-3 minutes.
- Leave the chicken to rest covered in foil. Strain the liquid left in the casserole into a saucepan and reduce over a medium heat until you have the consistency of gravy.
- Carve the chicken and place on plates with the vegetables. Pour over the gravy and serve.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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