Pot roast with mustard cream sauce

pot roast with mustard cream sauce
2H 15M



1.Preheat oven to 200°C/180°C fan-forced.
2.Wash chicken under cold water; pat dry inside and out with absorbent paper.
3.Heat oil in large flameproof casserole dish; cook chicken until browned all over. Remove chicken. Cook shallots, carrots and parsnips in same dish, stirring, about 5 minutes or until vegetables are browned lightly.
4.Return chicken to dish with wine, stock and bay leaves; bring to a boil. Cook, covered, in oven 30 minutes. Uncover; cook about 30 minutes or until chicken is cooked through. Add mushrooms; cook, uncovered, about 10 minutes or until mushrooms are tender.
5.Remove chicken and vegetables from dish; cover to keep warm. Add cream and mustard to dish; bring to a boil. Boil, uncovered, about 5 minutes or until sauce thickens slightly.
6.Serve chicken with vegetables and mustard cream sauce.

Swiss brown mushrooms, also known as roman or cremini, are light-to darkbrown in colour with a full bodied flavour. Store on a tray in a single layer, covered with damp, absorbent paper and keep where cool air can circulate around them.


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