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Serves 4

INGREDIENTS:

2 tbsp. sunflower oil
3 lb. chicken pot roast
1 large onion, cut into thin wedges
14 fl. oz. Roma tomatoes and juice, tomatoes halved
1 large bay leaf
1 lb. potatoes, cubed
1 tsp. salt
1 tsp. coarsely ground black pepper
9 oz. green beans, trimmed and quartered

METHOD:

Preheat oven to 350 F (180 C). Put sunflower oil in a frying pan. Fry chicken for 10 minutes until browned on all sides. Put chicken in a deep, ovenproof dish or roasting pan. Add onion wedges, tomato halves, bay leaf, potatoes, salt, black pepper, and green beans in frying pan. Gently fry for 5 minutes, stirring gently.

Add onion mixture to dish and arrange vegetables around chicken. Pour in tomato juice. Cover dish and cook for 1 1/2 hours. Remove chicken and carve into 1-inch cubes. Discard tiny bones and keep carcass for making chicken stock for another meal. Serve hot with the vegetables and crusty bread.