Double autumn goodness – pot roast chicken with creamed sprouts
With the coming of autumn, perhaps you are looking to turn to some comfort food classics. There is no better way to fight the autumn blues and the coming chill of the thought of winter.
One notable example of such recipe is the pot roast chicken. Of course, what is a good roast without a side of something just as delicious and also easy to make: creamed sprouts. Follow through this article to learn how to make the 2 different recipes. Let’s start with the ingredients for the pot roast chicken. With this recipe, you get a nice meal for 6.
Get the ingredients:
- One 2 – 2.4 kg chicken
- 400ml. chicken stock
- 2tbsp. vegetable oil
- 2 leeks (sliced to rounds)
- 4 sprigs of thyme
- 2 cloves of garlic
- 2 roughly chopped sticks of celery
- 2 bay leaves
- 4 small carrots
- 1 chunk-cut celeriac
- 2 scrubbed and halved lengthways parsnips
- Some sliced bacon
Begin by heating the oven to 160 degrees Celsius. Pour the oil in a heat-proof casserole and heat. Include the bacon, leeks and garlic. Cook these ingredients at medium heat and stir them from time to time. It should take no more than 5-10 minutes. Tuck in the vegetables, celery, bay leaves and thymes. Put the chicken in the casserole and season to your taste with salt and black pepper. Add the stock till you get a depth of 2 cm.
Cover with the lid and place in the oven for a little less than 2 hours, basting from time to time with the juices in the pan. About 20 minutes before the end of the cooking time, you should remove the lid. This will cause the chicken to brown. Now is the time to remove the chicken and vegetables and taste the sauce. If you find it too thin, put it on high heat on the stove top. Discard all of the thyme and bay leaves and serve with the creamed sprouts you are about to make with this next recipe.
You’ll need the following:
- 1kg. trimmed Brussel sprouts
- 250g. lardons/cubetti/streaky bacon
- 250ml. double cream
- 1tbsp. olive oil
- 2 crushed garlic cloves
Begin by cooking the sprouts in boiling water with salt for about 5 to 7 minutes. The goal is to get them to a tender state. Drain them and refresh them in cold water. Once they are cool, drain them and slice them halfway. You can do this step long before you have prepared the chicken. Heat the oil in a pan, add lardons and cook on a medium-low setting until they are crisp. In the meantime, bring the garlic and cream to a boil in a saucepan. Once the lardons are crisp enough, add the sprouts and heat them through. Mix in the cream and stir well. Season to your taste and enjoy alongside you chicken meal!
With this recipe, you cannot go wrong in the autumn and winter months.
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