A roast chicken is lovely for a sunday lunch but sometimes it can get very dry. A family favourite of ours is chicken cooked in a Le Creuset casserole pot with a little stock to keep it juicy. Slow cooking is the other secret, this chicken is guaranteed to fall off the bones. We skip carving and just use a spoon to serve it directly from the pot.
2 hours at 180°C
- 2 carrots chopped in round slices
- 1 celery stick chopped in slices
- 1 green pepper chopped in 1cm strips
- 1 red pepper chopped in 1cm strips
- 1 onion chopped finely
- 2 tbsp garlic infused olive oil
- 1 whole chicken
- 2 tbsp mustard powder
- A pinch of salt and ground black pepper
- A small handful of fresh herbs (sage, thyme)
- 400ml chicken stock
Pre heat the oven to 180°C. Put half of the chopped carrots, celery, peppers and onions in the bottom of the pot you are using. Place the chicken on top.
Rub the chicken with the olive oil followed by the mustard powder and salt and pepper. Stuff the chicken with some of the remaining chopped vegetables and place the rest around the chicken.
Pour in the stock and put the lid on your casserole dish before putting into the oven. Allow to cook for 2 hours but check at 1 hour to spoon a little of the stock over the chicken.
Serve directly from the pot with some basmati rice and steamed vegetables.