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French-style pot roast chicken
French-style pot roast chicken
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Prep Time:
30 minutes
Cook Time:
300 minutes
Total Time:
330 minutes
Tender pot roast chicken, perfect for cozy winter meals.
Ingredients:
  • 1 bunch baby (Dutch) carrots, trimmed, peeled
  • 500g chat potatoes, halved
  • 3 celery stalks, thickly sliced
  • 1.8kg whole chicken
  • 8 sprigs fresh thyme, plus extra to serve
  • 18.20 gm extra virgin olive oil
  • 40g butter
  • 1 leek, trimmed, halved, thickly sliced
  • 3 garlic cloves, thinly sliced
  • 1 dried bay leaf
  • 255.00 gm chicken style liquid stock
  • 100g green beans, trimmed, halved
  • 400g can butter beans, drained, rinsed
  • 10.00 gm cornflour
  • 125.00 ml light thickened cooking cream
  • 62.50 ml fresh flat-leaf parsley leaves, chopped, plus extra to serve
Instructions:
  • Add the carrots, potatoes, and celery to the slow cooker.
  • Rinse the chicken under cold water, then carefully pat it dry with paper towels. Place half of the thyme in the chicken cavity and tie the legs together with string to secure.
  • In a large frying pan over medium-high heat, heat oil and butter until sizzling. Sauté leek, stirring occasionally, for 3 minutes until it begins to soften. Add garlic and cook for another 30 seconds. Transfer the aromatic mixture to the slow cooker. In the same pan, sear the chicken for 4 to 5 minutes on each side until golden brown all over. Transfer the chicken to the slow cooker.
  • Place the remaining thyme, bay leaf, and stock into the slow cooker. Season generously with salt and pepper. Cover and let it cook on high for 3 hours (or on low for 6 hours).
  • Remove thyme sprigs and bay leaf, then introduce green beans and butter beans. Gently mix everything together and simmer for 30 minutes, or until the chicken is fully cooked. Place the chicken on a cutting board, then use a slotted spoon to transfer the vegetables to a serving plate.
  • Mix cornflour with 1 tablespoon of water until smooth. Pour in cream and cornflour mixture into the slow cooker and stir thoroughly. Cook on high for 10 minutes until thickened, then stir in parsley.
  • Cut the chicken into portions. Arrange on a serving plate with the vegetables. Drizzle with cream sauce, then sprinkle with extra thyme and parsley before serving.

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