Pot-Roast Chicken with Mushrooms, Peas and Mint

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

Pot-roasted chicken, presented on the table still in its cooking pot, is a mouth-watering sight. The semi-roasted, poached chicken will just be golden in the pot, with the finished sauce around.

Wild mushrooms, which will give the end result an even more ‘earthy’ taste, could be used instead of the button or chestnut mushrooms. Chestnut mushrooms are rich brown in colour and are so named because of their nutty flavour.