Pot Roast Chicken

Preparation info
  • Serves


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

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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