POT ROAST CHICKEN WITH MUSHROOMS AND BUTTERBEANS
 
Prep time
Cook time
Total time
 
You will need a large casserole big enough to fit the whole chicken. Use foil to cover if you do not have a lid. I used an earthenware pot which I put in the oven from cold. If you do this the chicken will need another 30 minutes cooking time.
Author:
Serves: 4-6
Ingredients
  • 1 Whole Chicken, any string removed
  • 1 Can Butterbeans, drained
  • 250g Button Mushrooms
  • Approx. 6-8 Baby Onions or Shallots
  • 3 Cloves Garlic, roughly chopped
  • 200g Cubed Pancetta
  • 600ml Chicken or Vegetable Stock (I use Marigold Bouillon)
  • Bouquet Garni of Parsley, Bay Leaf and Thyme
  • Salt and Pepper
Instructions
  1. Preheat the oven to 170c (fan)
  2. Put all the ingredients in the pan and season generously with salt and pepper.
  3. Cover and cook for one hour.
  4. Uncover, baste and cook for a further 30 minutes until the chicken is golden brown.
  5. Serve with mashed potatoes or a green salad (watercress would be good).
Recipe by The Eating Tree at http://www.theeatingtree.com/2015/05/05/pot-roast-chicken-with-mushrooms-and-butterbeans/