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Pot roast chicken in white wine sauce

  • Timer Prep 10 min
    Cook 90 min
  • Chart 480.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Bruise the garlic cloves. Quarter the onions. Halve the charlotte potatoes. Mix the cornflour with a little water.

Method

  1. 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
  2. 2 Put the potatoes, onions, garlic and thyme in a large casserole and sit the chicken on top.
  3. 3 Pour over the wine and stock, cover and roast for 45 minutes.
  4. 4 Remove the lid and cook for a further 45 minutes until the chicken is golden and cooked through.
  5. 5 Take the chicken out of the casserole and leave to rest on a board for 10 minutes before carving.
  6. 6 Add the cornflour mix to the wine sauce and gently heat to thicken.
  7. 7 Serve with the potatoes, onions, sauce and peas.
  • Average per serving
  • Calories 480.0kCal
  • Fat13.3g
  • Saturated4.9g
  • Salt0.1g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg