Pot-roast chicken with potato ragù
Method
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For the chicken, preheat the oven to 180C/350F/Gas 4.
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Season the chicken with salt and freshly ground black pepper.
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Heat a large casserole dish until hot, and the oil and brown the chicken on both sides. Remove the chicken from the pan and set aside.
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Add the onion and fry for a minute, return the chicken to the pan then pour over the stout and stock.
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Place in the oven, uncovered, for 1½ hours; basting every 30 minutes or so with the juices.
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Remove from the oven, cover and set aside to rest for 15 minutes.
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For the potato ragù, heat a large frying pan until hot, add the butter and potatoes and fry gently for 4-5 minutes, or until just softened.
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Add the shallots, garlic, cabbage and thyme and fry for 3-4 minutes, or until the potatoes and cabbage are just coloured.
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Add a couple of ladles of the cooking liquor from the chicken then bring to a simmer and cook for 2-3 minutes, or until the vegetables are tender.
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Season with salt and freshly ground black pepper then stir in the parsley.
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To serve, carve the chicken. Ladle the potato mixture into serving bowls then top with the chicken.
Ingredients
For the chicken
- 1.75kg/3lb 14oz chicken, preferably corn-fed
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 onion, roughly chopped
- 500ml/18floz stout
- 200ml/7floz chicken stock
For the potato ragù
- 50g/2oz butter
- 400g/14oz baby new potatoes, scrubbed, thinly sliced
- 2 banana shallots, finely sliced
- 2 garlic cloves, finely sliced
- 300g/11oz hispi cabbage, finely sliced
- 2 sprigs fresh thyme, leaves picked
- 3 tbsp chopped fresh flatleaf parsley
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Pot-roast chicken with potato ragù
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