Chicken In A Brick Recipe

Name: Chicken In A Brick
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2 kg) chicken, oven-ready (wash and dry); 175 g shallots, peeled; 175 g baby turnips, trimmed; 175 g carrots, peel & cut into strips; 2 stalks celery, trim,scrub & cut into chunky pieces; 1 lemon, cut into quarters; 4 bay leaves; fresh tarragon sprig; salt; ground black pepper; 150 ml dry white wine; 150 ml chicken stock; 25 g butter or 25 g margarine; 25 g plain flour; 2 -3 tablespoons cream

Servings: persons

1 (1 1/2 kg) chicken, oven-ready (wash and dry)
175 g shallots, peeled
175 g baby turnips, trimmed
175 g carrots, peel & cut into strips
2 stalks celery, trim,scrub & cut into chunky pieces
1 lemon, cut into quarters
4 bay leaves
fresh tarragon sprig
salt
ground black pepper
150 ml dry white wine
150 ml chicken stock
25 g butter or 25 g margarine
25 g plain flour
2 -3 tablespoons cream

1
Place both halves of the chicken brick in a sink and cover completely with cold water and leave for at least 30 min.
2
(This ensures that brick does not dry out and crack during cooking.) Preheat oven to 190 degree C, 15 min before roasting the chicken in a brick.
3
Place lemon pieces, some bay leaves, tarragon sprigs into clean chicken cavity.
4
Season well with salt and freshly ground black pepper.
5
Place half the prepared vegetables in the base of the drained chicken brick, then place chicken on top.
6
Arrange remaining vegetables and the remaining bay leaves around the chicken.
7
Pour the white wine and chicken stock over.
8
Place lid of chicken brick on top to cover the chicken.
9
Roast in the preheated oven for 1hr 30min or until the chicken is cooked.
10
(Test by inserting a skewer into the thickest part of the chicken thigh. The juices should run clear.) Remove chicken brick from oven.
11
For the sauce-------------------.
12
Pour off cooking liquor and reserve in a bowl.
13
Keep chicken and vegetables hot, covered, in the oven, while preparing the sauce.
14
Place liquor in a small pan and bring to boil.
15
Cream fat and flour together to make a beurre manie, then drop small amounts into boling liquor, whisking continuosly.
16
When sauce is thickened, smooth and glossy, draw off the heat, stir in the cream, then reheat gently and season to taste.
17
Serve with chicken, vegetables and rice or potatoes.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (1 1/2 kg) chicken, oven-ready (wash and dry), 175 g shallots, peeled, 175 g baby turnips, trimmed, 175 g carrots, peel & cut into strips, and more.

Yes, Chicken In A Brick falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken In A Brick

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