Pot roast chicken with beans (poule au pot)

Name: Pot roast chicken with beans (poule au pot)
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: Glug olive oil, plus extra for drizzling; 200g smoked bacon lardons; 400g button onions or shallots, peeled; 150g button mushrooms, halved if large; 300g chantenay carrots; 2 leeks, roughly sliced; 2 celery sticks, roughly sliced; 400g tin cannellini beans, rinsed and drained; 1.8kg organic chicken; 300ml fresh chicken stock; 300ml dry cider or dry white wine, plus a splash for the sauce; Bouquet garni (dill, parsley, bay leaves and thyme tied together with kitchen string), plus extra parsley to garnish; 2 tbsp wholegrain mustard (optional); You’ll also need…; 2 litre flameproof casserole with tight-fitting lid

Published: 17 Jan 18
Updated: 18 Mar 24

Test kitchen approved

An easy one-pot roast chicken dish cooked on a bed of bacon, cannellini beans and roasted veg. It’s ready when the chicken is golden and the vegetables beneath are treacle-like.

Serves 4
Hands-on time 15 minutes, oven time 1 hour 20-35 minutes

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Ingredients

Glug olive oil, plus extra for drizzling
200g smoked bacon lardons
400g button onions or shallots, peeled
150g button mushrooms, halved if large
300g chantenay carrots
2 leeks, roughly sliced
2 celery sticks, roughly sliced
400g tin cannellini beans, rinsed and drained
1.8kg organic chicken
300ml fresh chicken stock
300ml dry cider or dry white wine, plus a splash for the sauce
Bouquet garni (dill, parsley, bay leaves and thyme tied together with kitchen string), plus extra parsley to garnish
2 tbsp wholegrain mustard (optional)

You’ll also need…

2 litre flameproof casserole with tight-fitting lid

Method

Heat the oven to 200°C/180°C/gas 6. Heat a glug of oil in the casserole overa medium-high heat and brown the bacon for 3-4 minutes. Add all the onions/shallots and mushrooms and cook for a few minutes until browned, then mix in the carrots, leeks and celery and cook for a few more minutes to brown. Add the beans and nestle the chicken in the pot. Season well with sea salt and drizzle the chicken with a little olive oil.
Roast uncovered for 20 minutes, then pour in the stock and cider/wine and add the bouquet garni. Put the lid on, transfer to the oven and cook for 60-75 minutes until the juices run clear when you push a skewer into the thickest part of the leg (or a probe thermometer reads 72-75°C).
To serve, transfer the chicken to a chopping board and joint into 8 pieces. Stir the mustard (if using) into the sauce and return the chicken pieces to the pot to serve at the table.

Recipe from December 2017 Issue

Nutrition

Nutrition: per serving

Calories: 675kcals
Fat: 25.9g (6.8g saturated)
Protein: 76.2g
Carbohydrates: 22.9g (12.1g sugars)
Fibre: 12.5g
Salt: 2.7g

delicious. tips

The chicken is the star of the show in this classic dish so it’s worth splashing out a bit and buying the best bird you can afford. We chose a organic free-range chicken. To peel shallots, put in a heatproof bowl and cover with boiling water. Set aside for a few minutes, then drain and cool. The skins will peel away easily. To see how to joint a chicken visit deliciousmagazine.co.uk/how-to-joint-a-chicken (it’s for an uncooked bird but the principles are the same).

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