Tender and full of flavour, this chicken pot roast is fabulous as a Sunday lunch special but so easy you’ll add it to your regular weeknight menu.
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Ingredients
Method
1.Rinse chicken under cold water, pat dry inside and out with absorbent paper. Tuck wing tips under chicken, tie legs together with kitchen string.
2.Peel onions, leaving root ends intact, halve onions and unpeeled potatoes.
3.Heat oil in large saucepan, cook onion, potato, unpeeled garlic and thyme, stirring occasionally, until browned. Remove from pan.
4.Cook chicken in same pan until browned all over. Add wine, boil, uncovered, 1 minute.
5.Meanwhile, halve artichokes. Return vegetables to pan with artichokes and stock, bring to the boil. Reduce heat, simmer, covered, about 1½ hours or until chicken is cooked. Season to taste.
Artichokes hearts are marinated in either oil or brine, sometimes with a variety of herbs and spices. They can be purchased in cans, jars or loose from the delicatessen. All these varieties of artichoke hearts are suitable for this recipe.
Note
