Chicken pot roast with mus­tard cream sauce

Australian Women’s Weekly NZ - - WINTER WARMERS -


1.6kg whole chicken

1 ta­ble­spoon olive oil

12 shal­lots (300g), halved

20 baby car­rots (400g), trimmed

3 small parsnips (360g), chopped coarsely

1 cup (250ml) dry white wine

2 cups (500ml) chicken stock

2 dried bay leaves

200g Swiss brown mush­rooms

2 ta­ble­spoons cream

2 ta­ble­spoons whole­grain mus­tard

1 Pre­heat oven to 200°C.

2 Wash chicken un­der cold wa­ter; pat dry in­side and out with ab­sorbent pa­per.

3 Heat oil in large flame­proof casse­role dish; cook chicken un­til browned all over. Re­move chicken.

4 Cook shal­lot, car­rots and parsnip in same dish over heat, stir­ring, about 5 min­utes or un­til veg­eta­bles are browned lightly.

5 Re­turn chicken to dish with wine, stock and bay leaves; bring to the boil. Cook, cov­ered, in oven 30 min­utes. Un­cover; cook about 30 min­utes or un­til chicken is cooked through. Add mush­rooms; cook, un­cov­ered, about 10 min­utes or un­til mush­rooms are ten­der. Re­move chicken and veg­eta­bles from dish; cover to keep warm.

6 Add cream and mus­tard to dish; bring to the boil. Boil, un­cov­ered, about 5 min­utes or un­til sauce thick­ens slightly.

7 Serve chicken, cut into pieces, with veg­eta­bles and mus­tard cream sauce.

Test Kitchen tip

Swiss brown mush­rooms are light-to-dark brown in colour with a full-bod­ied flavour. Store on a tray in a sin­gle layer, cov­ered with damp ab­sorbent pa­per, and keep where cool air can cir­cu­late around them.

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