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Delia Smith Chicken in the Pot Recipe

Delia Smith Chicken in the Pot Recipe

Delia Smith's chicken in the pot recipe braises a whole chicken with vegetables in one pan for a comforting, complete Sunday dinner.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings: 6 People
Course: Main Course
Cuisine: British
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 kg whole chicken
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 onion quartered
  • 4 carrots cut into large chunks
  • 3 celery sticks cut into large chunks
  • 4 small potatoes halved
  • 2 garlic cloves crushed
  • 800 ml chicken stock
  • 2 bay leaves
  • A few sprigs of fresh thyme
  • Fresh parsley chopped, to finish

Method
 

  1. Season the chicken generously all over.
  2. Brown on all sides in a large casserole dish.
  3. Remove and soften the onion, carrots and celery, then add garlic.
  4. Nestle the chicken back in, tucking potatoes around it.
  5. Add stock to come partway up the sides. Add bay leaves and thyme.
  6. Cover and cook at 180°C (160°C fan) for 1 hour 15 to 1 hour 30 minutes.
  7. Rest the chicken for 10 minutes before carving.
  8. Serve with vegetables and cooking liquid spooned over.

Notes

Brown the chicken properly before braising for the best flavour.
Keep the stock at partway up the chicken, not fully submerged.
A meat thermometer reading of 75°C confirms the chicken is safely cooked.
Rest before carving to keep the meat moist.
Freezes well, meat and vegetables together, for up to 3 months.