French style pot roast chicken

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How to make French style pot roast chicken

  • Yield : 4
  • Prep Time : 0:30
  • Cook Time : 5:00
  • Total Time : 5:30

Ingredients

  • 1 bunch baby (Dutch) carrots, trimmed, peeled
  • 500g chat potatoes, halved
  • 3 celery stalks, thickly sliced
  • 1.8kg whole chicken
  • 8 sprigs fresh thyme, plus extra to serve
  • 1 tablespoon extra virgin olive oil
  • 40g butter
  • 1 leek, trimmed, halved, thickly sliced
  • 3 garlic cloves, thinly sliced
  • 1 dried bay leaf
  • 1 cup Massel chicken style liquid stock
  • 100g green beans, trimmed, halved
  • 400g can butter beans, drained, rinsed
  • 1 tablespoon cornflour
  • 1/2 cup Bulla Cooking Cream
  • 1/4 cup fresh flat-leaf parsley leaves, chopped, plus extra to serve

Method

  • Step 1 Place carrot, potato and celery in the slow cooker.
  • Step 2 Rinse chicken under cold water. Place on a board. Pat dry with paper towel. Place 1/2 the thyme in cavity of chicken. Tie legs together with string to secure.
  • Step 3 Heat oil and butter in a large frying pan over medium-high heat. Cook leek, stirring occasionally, for 3 minutes or until starting to soften. Add garlic. Cook for 30 seconds. Transfer to slow cooker. Add chicken to pan. Cook for 4 to 5 minutes each side or until browned all over. Transfer chicken to slow cooker.
  • Step 4 Add remaining thyme, bay leaf and stock to slow cooker. Season with salt and pepper. Cover. Cook on high for 3 hours (or low for 6 hours).
  • Step 5 Discard thyme sprigs and bay leaf. Add green beans and butter beans. Stir to combine. Cook for 30 minutes or until chicken is cooked through. Transfer chicken to a board. Using a slotted spoon, transfer vegetables to a serving plate.
  • Step 6 Blend cornflour with 1 tablespoon water. Add cream and cornflour mixture to slow cooker. Stir well to combine. Cook on high for 10 minutes to thicken. Stir in parsley.
  • Step 7 Meanwhile, cut chicken into portions. Place on serving plate with vegetables. Drizzle chicken and vegetables with cream sauce and sprinkle with extra thyme and parsley. Serve.

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