Name: Pot Roast Chicken
Yield: Serves 2–4
Ingredients: sea salt and freshly ground black pepper; thick slices of brown bread, to serve; cos lettuce salad, to serve; 150 ml/5 fl oz dry white wine; 2 tablespoons soy sauce; 10 clove garlic, unpeeled; 2 tablespoons olive oil; 2 pinches of cayenne pepper (optional, but gives it a wonderful heat); 1 x 1.5 kg/3–4 lb chicken (the best you can afford); 1 lemon, halved; 4 tablespoons Shaoxing rice wine; 2 big sprigs of rosemary; 350 ml/12 fl oz chicken stock (fresh or cube); handful of coriander stalks

Preparation info

Serves
2–4

Difficulty
Medium

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

This dish is near impossible to bugger up. The initial browning (to add that extra level of flavour) tends to spit viciously and takes longer than you think. One breast, then the other, then onto its back. Stock cubes are fine, as there’s so much else going on, but if you do use them cut back on the salt.

This is something that’s developed over the years. I added the soy and rice wine because they were there and it seemed a good idea at the time. And it worked. The wine gives a roun