Pot Roast Chicken In Garlic, White Wine & Parsley

Name: Pot Roast Chicken In Garlic, White Wine & Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces shallots, finely chopped; 2 heads garlic, peeled but cloves left whole; 2 tablespoons butter; 5 ounces pancetta or 5 ounces streaky bacon, cut into strips; 1 chicken, about 3lbs; 1/2 cup brandy; 1 1/4 cups white wine; 2 cups chicken stock; 1 bouquet garni, a sprig of thyme, parsley stems and a bay leaf tied together; 2/3 cup heavy cream; 2 tablespoons parsley, leaves chopped

Servings: persons

5 ounces shallots, finely chopped
2 heads garlic, peeled but cloves left whole
2 tablespoons butter
5 ounces pancetta or 5 ounces streaky bacon, cut into strips
1 chicken, about 3lbs
1/2 cup brandy
1 1/4 cups white wine
2 cups chicken stock
1 bouquet garni, a sprig of thyme, parsley stems and a bay leaf tied together
2/3 cup heavy cream
2 tablespoons parsley, leaves chopped

1
Heat the oven to 300u00b0F Cook the shallots and garlic in a large casserole with 1 tbsp butter until softened. Add the pancetta and cook until the shallots begin to caramelize.
2
Meanwhile, melt 1 tbsp of butter in a large deep frying pan and brown the chicken on all sides, then put it into the casserole, on top of the shallots. Pour the brandy into the hot frying pan and allow to bubble up, stirring and scraping. Put a lighted match to the brandy and stand back while it flames up.
3
When the flames have subsided, add the wine and bring to the boil, then pour the liquid over the chicken.
4
Add the stock and tuck in the bouquet garni. Cover and cook for 1 hour, or until cooked through.
5
Remove the chicken from the casserole, cut into 8 portions and keep warm.
6
Simmer the cooking liquor until reduced by two thirds, then add the cream and parsley.
7
Return the chicken to the pan to heat through. Serve in deep bowls with mashed potato.

1226

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 5 ounces shallots, finely chopped, 2 heads garlic, peeled but cloves left whole, 2 tablespoons butter, 5 ounces pancetta or 5 ounces streaky bacon, cut into strips, and more.

Yes, Pot Roast Chicken In Garlic, White Wine & Parsley 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.

That's it — enjoy your meal!