Phil Vickery's pot-roast chicken, featuring onions, shallots, white wine, garlic, fresh thyme and butter is a real treat.
Easily made as pot roast chicken dish and served with mash and sweet baby onions braised in vinegar, it's a real treat of an evening meal. And if you're gluten intolerant, this is a great choice as this recipe is completely gluten-free too.
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- 1 x 1.25kg fresh chicken
- 1 large lemon, halved
- 600g baby onions or shallots, peeled but with the root left on
- 1 small bunch fresh thyme
- 125ml dry white wine
- 1 x 10g glutenfree chicken stock cube
- 3tbsp balsamic vinegar
- 2tsp caster sugar
- 100g unsalted butter, cubed
- 2tbsp cornflour
- 4tbsp water
- Salt and freshly ground black pepper
- Mashed potato, to serve
- Preheat the oven to 180°C (350°F, gas mark 4). Put the lemon halves inside the chicken. Place the chicken in a large flameproof casserole dish.
- Place the onions around the bird, along with the thyme, wine, crumbled stock cube, vinegar, sugar, butter and seasoning.
- Place the dish over a low heat and bring to a simmer. Once the liquid starts to bubble place the lid on top and pop into the oven for 1 hr.
- Once cooked, remove the chicken and thyme stalks from the pan.
- Gently cook down the onions and stock for 10 mins on the hob or until it forms a gravy-like consistency.
- Mix the cornflour and water together in a cup to form a smooth paste. Stir the paste into the simmering mixture, stirring all the time and the juices will thicken nicely.
- Serve the chicken whole or jointed on a large plate with the onion stew alongside.
Top Tip for making Phil Vickery's pot-roast chicken
Phil says: 'Pot roasting means part roasting and part braising - the meat is slowly cooked in a covered dish. I like to roast chicken with a little wine and plenty of big flavours such as lemon and thyme.'
Phil Vickery has been part of the This Morning team for over 20 years and his recipes are unsurprisingly a huge hit with families as they are fuss-free, wholesome and delicious. He’s one of the country’s most-loved chefs and is passionate about using locally sourced ingredients to cook classic British dishes. In fact, in Phil’s spare time he likes to spend ours on his farm tending to the land and livestock, which includes pigs.
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