Name: Chicken in a pot
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: 1.5 kilogram (3-pound) whole free-range chicken, trussed (see tips); 30 gram (1 ounce) butter, softened; 4 thin slices prosciutto (60g); 2 medium leeks (700g), trimmed, cut into 1cm (½-inch) slices; 2 large carrots (360g), chopped coarsely; 2 trimmed celery stalks (200g), sliced thickly; 2 medium parsnips (500g), peeled, chopped coarsely; 1 fresh rosemary sprig; 4 fresh thyme sprigs; 1 cup (250ml) dry white wine; 1 cup (250ml) chicken stock; 2 tablespoon lemon juice; 1/2 cup loosely packed fresh flat-leaf parsley leaves, chopped coarsely

Ingredients

1.5 kilogram (3-pound) whole free-range chicken, trussed (see tips)

30 gram (1 ounce) butter, softened

4 thin slices prosciutto (60g)

2 medium leeks (700g), trimmed, cut into 1cm (½-inch) slices

2 large carrots (360g), chopped coarsely

2 trimmed celery stalks (200g), sliced thickly

2 medium parsnips (500g), peeled, chopped coarsely

1 fresh rosemary sprig

4 fresh thyme sprigs

1 cup (250ml) dry white wine

1 cup (250ml) chicken stock

2 tablespoon lemon juice

1/2 cup loosely packed fresh flat-leaf parsley leaves, chopped coarsely

Method

1.Preheat oven to 180°C/350°F.

2.Place chicken in a 7-litre (28-cup) dutch oven or large heavy-based casserole dish. Rub butter over chicken breast; cover with prosciutto. Arrange vegetables and herbs around chicken; add in wine and stock. Roast, covered, for 1 hour.

3.Remove dish from oven; gently stir vegetables. Remove prosciutto from chicken and place on vegetables. Add lemon juice; spoon some pan juices over chicken. Roast, uncovered, for a further 30 minutes or until chicken is light golden and cooked through.

4.Place chicken on a warm platter with vegetables. Season cooking liquid to taste; spoon over chicken and vegetables. Serve topped with parsley.

To truss a chicken, tie it into a neat, compact shape; this helps the chicken cook evenly and keep its shape. Here’s how: (1) Lay the chicken breast-side up, cut a small hole in the skin at the base and push the parson’s nose (tail) through to close the vent. Pull the skin back over the neck and tuck the wings back so that the wingtips secure the skin; (2) Measure a piece of kitchen string long enough to wrap around the entire chicken. Place the centre of the string over the neck end, take it back across the wings and cross it underneath; (3) Bring the string up to tie the legs securely together, taking the string around the legs twice if necessary. Cooking chicken in a cast-iron dutch oven will produce tender, juicy chicken. If you don’t have one or a casserole dish large enough, use a medium roasting pan and cover tightly with two layers of foil. Serve with creamy mash or couscous and steamed asparagus.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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