Chicken pot roast with mustard cream sauce
SERVES 4 PREP + COOK TIME 2 HOURS 15 MINUTES
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.