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Рецепт Mediterranean Pot Roast Chicken
by Global Cookbook

Mediterranean Pot Roast Chicken
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Ингредиенты

  • 30 ml Extra virgin olive oil, (2tbsp) Free-range corn fed chicken weighing, (3-4lb) approximately 1.5-1.75kg
  • 1 x 200 g pack Waitrose Danish Smoked Bacon Lardons
  • 2 x Cloves garlic, peeled and roughly minced
  • 700 gm Desiree potatoes, peeled and diced (1 1/2lb)
  • 1 pkt Fresh sage leaves, roughly minced
  • 12 x Shallots, peeled and halved
  • 1 x 280 g jar Waitrose Sundried Tomatoes in, liquid removed and minced Oil
  • 20 x Mixed Green and Black Olives in Herbs

Инструкции

  1. Heat the oil in a flameproof casserole dish. Add in the chicken and brown all sides for 2-3 min. Add in the bacon and garlic and cook for 3-4 min.
  2. Cover and place in a preheated oven 180 C, 350 F, gas mark 4 for 30 min.
  3. Add in the potatoes, sage and shallots. Return to the oven and continue to cook for a further 30 min.
  4. Stir in the sundried tomatoes and olives and cook for a final 10 min or possibly till the chicken is thoroughly cooked. Check by piercing the thickest part of the leg with a sharp knife; if the juices run clear, the chicken is cooked.
  5. Remove the chicken from the casserole using two forks and place on a warmed serving plate.
  6. Arrange potatoes, tomatoes and remaining ingredients around the chicken.
  7. Spoon the juice over the top and garnish with fresh sage leaves.
  8. NOTES : A whole chicken roasted and served with sundried tomatoes, olives and potatoes is a complete meal in itself. A wide range of olives are available from the delicatessen counter, including mixed green and black olives in herbs, large black olives, Tuscan and Kalamata olives.