Chicken Pot Roast
Chicken Pot Roast for 2
A dreich weekend, a head cold to boot and looking after our nephews called for a simple bang in the oven treat. Chicken was the staple of my youth, but there was not a herb in site let alone garlic, just bisto!
Credit: Granny’s Recipe File
Prep: You’ll need a large bowl for tossing the ingredients together and a lidded roasting dish. The recipe will scale easily, so chose an appropriate roasting dish. This is perfect for 2 in a small le Creuset
- 4 Chicken Thighs
- 3 medium roasting potatoes cut into chunks
- 100g Bacon Pieces/diced streaky
- 3 Cloves of Garlic, finely sliced
- 1 Onion Quartered and then chopped again
- 2 Sprigs of Rosemary, or few sprigs of thyme
- Olive Oil
- Juice of a Lemon
- 2 tbsp Crème Fraiche
The recipe card recommends serving with a green salad, or braised cabbage like I did.
- Preheat the oven to 180°c
- In a large bowl, mix/turn over the potatoes with
- Chopped onions
- Diced bacon
- Finely sliced garlic
- Finely chopped rosemary or thyme
- Good glug of olive oil
- Once everything coated with the oil tip into the casserole dish
- Place the chicken pieces on top, brush with a little oil if you want the skin to colour
- Place in the oven with the lid on for 40 mins
- After this make a judgement call,
- I took the lid off and placed back in the oven to colour the skin
- Could have taken the chicken out and roasted separately if the veg was well on its way.
- Take the chicken out and place on a plate
- Add the lemon juice and the crème fraiche to the potatoes and turn over
Week 5 of the re-wire and at last the sparkies have finished. They were a great couple of guys but the house has been turned up side down. It feels like we’ve moved house and this time we don’t know where anything is. Throughout though we’ve managed to keep the veggie box going and this week we were topically (Halloween) re-warded with a small squash.
When I saw it I knew immediately what I wanted to make and my mind sprung to getting my eldest in on the act, away from his screen with a lesson in the dark art of absorption.
Roasting a squash might feel like a faff. Once in the oven though, you crack on with the risotto and the squash takes care of itself.
- Small Squash
- 225g Smoked Bacon, chopped into pieces
- 300g Arborio rice
- Onion diced
- Garlic Clove, crushed
- 1.2 Litre of stock (we used bouillon)
- 1 teaspoon Paprika
- 1/2 teaspoon curry powder
- Olive or Rapeseed Oil
- 4 Tablespoons Creme Fraiche
- Spinach 200g or so
Peel the squash, half it and scoop out the seeds. Dice both halves into good bite sized cubes. Place on a roasting tray drizzle with some oil and place into the oven for 30 mins or so on 180°C.
Once your squash is in the oven, crack on with Risotto.
A good sized pan is needed for this as basically everything is going to end-up in it!
Fry the bacon in some oil, scoop out once cooked and put to one side, try to leave as much as the oil as possible.
Then soften the onion, crushed garlic in the oil on a gentle heat. Add the spices at this point and cook for another minute.
Add the Arborio rice at this point. I joke with my son here that the rice will start to talk to you when it’s ready for some liquid.
Add a ladle of stock. Simmer and stir until absorbed and keep doing this until all the stock has gone. The rice should be soft to the bite, you might need a little less liquid or a little more. Use your judgement. Stir in the creme fraiche and the bacon. Add the spinach, this will wilt down which is a surprise in itself.
Finally fold in the roasted squash.
There is a definite change in the air, the turning of the colour on the leaves and the last few days has seen an omni present dewy dampness in the morning that is burnt off in the September sun.
This is one of my favourite times of the year from a cooks perspective. The foodie will notice the change on the cover of magazines, long gone are the healthy salads ready to make you virtuous before the day is out ready to hit the beach in your skimpy speedos. Now is the time to hit the comforting autumn bounty, the central heating is on after all. With squashes and apple delights adorning the magazine racks. To pick one up makes you feel comfortable just to the touch.
The weekend saw me caught between the headlights on so many fronts and trying to cope and keep the family nurished is a priority. If you find yourself in this situation then putting something in a slow cooker is ideal with minimum stress. This version completely disregards sealing the meat, a faff at the best of times! Although I can hear a million voices cry out in anger…..I just didn’t have the time.
- 2 medium sized onions diced
- 1kg Stewing Lamb
- 2 tins of pulses (Chefs choice, I use chick peas and canneloni)
- 250g chopped mushrooms (I quarter them)
- 1-2 tsp smoked paprika (or a spice mix that gives a little warmth)
- 2 tins chopped tomatoes
- 50 grams red split lentils
- 50 grams brown split lentils
- Soften the onions in a glug of olive oil
- Add the spice to the onions and stir in for a minute or so
- Put everything in the slow cooker at this point, except the split lentils
- High heat for a good 2 hours
- At this point give it a good stir and use your judgement. Think about how you like your stew, I find a good hundred grams of lentils at this point is the ideal thing to both soak up and thinken the juices.
- I leave in the slow cooker for another hour or so on low heat in order to cook the lentils
This easily does the four of us two meals, great for freezing and good for a quick reheat mid week. Serve with potatoes or couscous. Or as a chunky soup with a big chunky slice of bread.