Pot-roast chicken with garlic & thyme

Name: Pot-roast chicken with garlic & thyme
Prep time: 20 min
Cook time: 105 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 1.4 kg skin-on, bone-in chicken pieces; 2 tablespoons plain flour; 2 tablespoons olive oil; 2 leeks, light green and white portion only, thinly sliced; 300 g button mushrooms; 1 cup (250 mL) dry white wine; 1 pot Continental Stock Pot Sensations Chicken Stock Pot; 2 cups (500 mL) boiling water; 1 tablespoon tomato paste; 1 tablespoon wholegrain mustard; 12 cloves garlic; 12 thyme sprigs; freshly ground black pepper, to taste; mashed potato, to serve; steamed green beans, to serve

This warming one-pot wonder is deliciously simple and will fill your home with amazing aromas. It's the perfect slow-cooked comfort food for a cold night.

1 H 45 Mins

Cooking Time
easy

Difficulty
20 Mins

Prep Time
4 People

Serves

1.4 kg skin-on, bone-in chicken pieces
2 tablespoons plain flour
2 tablespoons olive oil
2 leeks, light green and white portion only, thinly sliced
300 g button mushrooms
1 cup (250 mL) dry white wine
1 pot Continental Stock Pot Sensations Chicken Stock Pot
2 cups (500 mL) boiling water
1 tablespoon tomato paste
1 tablespoon wholegrain mustard
12 cloves garlic
12 thyme sprigs
freshly ground black pepper, to taste
mashed potato, to serve
steamed green beans, to serve

Preheat oven to 160°C. Place the chicken and flour in a bowl. Toss to coat. Heat half the oil in a heavy-based casserole pan over medium heat. Add half the chicken. Cook for 2-3 mins each side or until golden. Transfer to a plate. Repeat with the remaining chicken.
Heat the remaining oil in the pan. Add the leek and mushrooms. Cook, stirring, for 2 mins or until leek softens. Add the wine and cook, scraping the base of the pan, for 1 min. Combine stockpot and boiling water in a jug. Pour over leek mixture. Add tomato paste, mustard, garlic and half the thyme. Stir to combine.
Return the chicken to the pan. Cover and bake for 1 1/4 hours or until the chicken is cooked through. Uncover and bake for a further 15 mins or until the sauce thickens. Season to taste with pepper. Serve with mashed potato, green beans and remaining thyme. Recipe & Image developed by Coles Magazine and taste.com.au