Tanners Pot Roasted Chicken
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Ingredients
| 1 | lg. (3 lb.) chicken | | Garlic, minced, to taste | | Red chilies | | Potatoes, diced | | Carrots, thinly sliced | | Button mushrooms, diced | | Parsnips, diced | | 1 | lg. onion | | 2 | bay leaves | | 1-1/2 cup | Chardonnay | | 2 cups | water | | Salt and pepper | | Honey | | 1 cube | chicken stock | | Butter | | 6 | pre-made Yorkshire puddings |
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Instructions
Pre-heat oven to 180ºC/350ºF. Place the chicken into large roasting dish (preferably Le Creuset). Liberally add salt and pepper to the chicken ensuring equal coverage. Cut and dice onions, carrots, parsnips, potatoes and mushrooms; arrange evenly around chicken. Pour 1 glass of wine and 1 glass of water over the chicken. Dissolve the chicken stock cube in a minimal amount of boiling water and add to the pot. Stir vegetables to ensure juices are equally mixed. Add garlic and the chilies to taste. Coat the breast in butter to keep the meat succulent. Place 2 bay leaves on top of the chicken and cover the pot. Place pot in the oven and cook for 1 hour.
Remove the pot from the oven. Stir the vegetables and baste the chicken to keep the meat succulent. Coat the chicken skin in honey to give the skin a crisp sweet taste. Return the pot, uncovered, to the oven to cook for 30 minutes.
Remove the pot from the oven and place the chicken onto a resting tray. Place the Yorkshire puddings onto baking tray and place into oven for 4-5 minutes. Slice the meat into thick slices and serve onto plates with the vegetables and plenty of the juices. Remove the Yorkshire puddings from the oven and serve with the rest of the dish.
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