One pot meals

Chicken pot roast with mustard cream sauce

This is warming comfort food at its best. Don’t let the long cooking time put you off. You’ll spend very little time at the stove before the pan goes in the oven.
2H 30M



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 the 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 the boil. Boil, uncovered, about 5 minutes or until sauce thickens slightly.
6.Serve chicken, cut into pieces, with vegetables and mustard cream sauce.

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