Pot Roast Chicken

Pot roast chicken! Love how the Le creuset cast iron pot retained the moisture of the meat n cooked the hard veg so well! No wonder so many people crazy over them! Yummy!

Opening ceremony for my Le Creuset. A birthday gift from my aunt! Thank you for the love! 

Pot Roast Chicken

Serve 3-4
6 pcs chicken thigh (or whole chicken cut into 6 parts)
3 strips streaky bacon
2 bay leaves
Rice wine/white wine/sake
Chopped parsley
Salt n pepper
Olive oil n butter

Half of the chicken I remove the skin as I will be wrapping with streaky bacon. You can wrap all too if you like or don't.

Season chicken for 2 hours with:
1 tbsp light soy sauce
1 tsp salt
1 tsp sesame oil
1/2 tsp sugar
1 tbsp rice wine
Black pepper

Roast vegetables (cut into bite size):
Pumpkin or baby potatoes or sweet potatoes
Carrot
Onion
Leek
Whole garlic 

Method:

1. Heat up a cast iron pot, a splash of olive oil n some butter. Seared the chicken till golden brown by batch. Dish out.

2. With the same pot n oil from the chicken, add in all vegetables n bay leaves to sauté till fragrant. Seasoned with salt n pepper. Turn off heat.

3. Place the chicken on top of the vegetables. Add a splash of rice wine/sake. Top with some butter n black pepper. Cover with the lid.

4. Place in a preheated oven of 180c n baked for 45-50 mins. Top with parsley to serve with rice or bread or mashed potatoes.

Serve with rice, bread or pasta! Enjoy!

Pictures taken with iphone 5.

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