Apr 1, 2014

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
Whole garlic 

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.
Check out my dayre and follow me at Instagram @wensdelight!


wensdelight said...

Yes really blessed by her!

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