Perpetual Consumption | Karen’s 20-Clove Pot Roasted Chicken with Celeriac, Potato, Cinnamon and Lemon
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July 5, 2015 In Chicken, Mains By Emma

Karen’s 20-Clove Pot Roasted Chicken with Celeriac, Potato, Cinnamon and Lemon

How good are pot roasts?  It seems like such a retro dish, but those 70’s mums had it right all along.  They’re so yummy and moist and dead simple to whip up for Sunday night dinner.  This recipe uses celeriac, which is my veg of the moment.  It has to be one of the less attractive items at the green grocer but I’ve been giving it a run in roasts, soups and salads lately with great success.  It’s so versatile and the flavour changes completely whether raw or cooked.  In this dish the fingers are lovely and tender with a great flavour that infuses into the chicken too.  I’ve well and truly lost count of the many amazing and reliable Karen Martini dishes I’ve made.  Her flavour combinations are so spot on and guaranteed to be a little left of centre (in a good way!).  This recipe, which is available on her website, is no exception.   Don’t be afraid of the amount of garlic cloves (20!).  Left whole, they just add a lovely warmth to the dish.  I added some carrots to beef of the veg and served a simple green salad on the side.  Hard to go wrong.

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Ingredients

1.6 kg chicken
salt flakes
freshly ground black pepper
50g butter
20 cloves garlic, skin on
2 Dutch cream potatoes, peeled and thickly sliced
2 bay leaves
4 sprigs thyme
1 cinnamon stick
½ lemon, zested and juiced
1 small celeriac, peeled and cut to finger lengths
250 ml white wine
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Method

Preheat oven to 170C.  Trim the chicken and season it inside and out.

Heat a large, heavy-based pot over high heat.  Add the butter and, when it’s bubbling, place the chicken in the pot, breast side down, to brown for 3 minutes or until the breast is golden. Remove the chicken from the pot and set aside.

Add the garlic and the potato slices to the pot and stir for a minute to coat in butter.  Add the herbs, cinnamon, lemon and celeriac and a good grind of black pepper.

Return the chicken to the pot, breast side up, and pour in the wine. Bring to a simmer over medium heat, then place the lid on and pop into the oven for 1 hour.

When it’s cooked, pull the chicken apart in the pot or remove it, carve it properly on a board, then return to the pan.

Serves 4-6

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