Pot-roast chicken

Pot-roast chicken with garlic & thyme

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


  • 20 Mins

    Prep Time

  • 4 People


  • 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

  1. 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.

  2. 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.

  3. 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

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