Chicken in a pot

Name: Chicken in a pot
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: Serves 4-6
Cuisine: British
Ingredients: sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2 tbsp chopped parsley leaves; 1 tbsp chopped tarragon leaves; 2 celery sticks, cut into chunks; 2 carrots, peeled and halved; 1 garlic bulb, cut in half horizontally; 1 l/35 fl oz/4 cups Chicken Stock; 1 bunch of parsley; 1 bay leaf; 2 leeks, trimmed and halved; 1 onion, quartered; 1 large chicken, about 2.5 kg/5 lb 8 oz; 1 lemon verbena sprig; 10 black peppercorns; 2 thyme sprigs; 400 g/14 oz small new potatoes; 2 small fennel bulbs, trimmed and cut into quarters; 3 leeks, trimmed and cut into chunks; 4 carrots, peeled and cut into batons

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 45

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

It is said that this dish was originally created by King Henry IV of England so it has a royal pedigree. With lots of fresh vegetables, a light broth and beautifully juicy chicken, this twenty-first-century version is equally regal.

Ingredients

For the Chicken & Vegetable Broth

1 l/35 fl oz/4 cups Chicken Stock
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Europe
United Kingdom
Mediterranean
England
Gluten-free

Method

Bring the stock to the boil in a large, flameproof casserole dish over a high heat. Add all the vegetables and herbs for the broth. Put the whole chicken in the stock pot, reduce the heat to low, cover with a lid and simmer for 50 minutes until the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife.

Carefully lift out the chicken, then strain