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.

  • 2 hrs 30 mins cooking
  • Serves 4
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Chicken pot roast with mustard cream sauce
  • 1.6 kilogram chicken
  • 1 tablespoon olive oil
  • 12 shallots (300g), halved
  • 20 baby carrots (400g), trimmed
  • 3 small parsnips (360g), chopped coarsely
  • 1 cup (250ml) dry white wine
  • 2 cup (500ml) chicken stock
  • 2 dried bay leaves
  • 200 gram swiss brown mushrooms
  • 2 tablespoon pouring cream
  • 2 tablespoon wholegrain mustard


Chicken pot roast with mustard cream sauce
  • 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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