Pot roast chicken with porcini, roast gnocchi & greens
Prep
20 mins
Cook
1 hr 40 mins
Servings
4
Difficulty
Hard
This is one of my favourite weeknight suppers because it's genuinely simple to pull together, yet feels elegant enough for guests. A whole chicken gets nestled into a fragrant broth enriched with earthy porcini paste and finished with a touch of crème fraîche, creating the most comforting sauce. The gnocchi roasts alongside until golden and crispy, while purple sprouting broccoli adds a nutritious boost of vitamins and minerals. Everything cooks in one pot, which means minimal washing up, and the whole thing takes just over an hour from start to finish. It's the kind of dinner that tastes like you've spent all day cooking when you really haven't.
Ella x
Ingredients
- 1onion(half cut into wedges, half finely chopped)
- 1thyme
- 1⅓ kilosno.1 free range corn fed whole chicken(untied)
- 1 tbspporcini mushroom paste
- 6british crème fraîche
- 3 tbspolive oil(plus 1 tsp)
- 100 mlsdry white wine(such as Chardonnay)
- 200 mlschicken stock(hot)
- 500 gramsessential gnocchi
- 1 tspbutter
- 250 gramschestnut mushrooms(thickly sliced)
- 1purple sprouting broccoli(or Tenderstem broccoli, to serve)
Detail level
Instructions
- 1
Preheat the oven to 200°C, gas mark 6. Push the onion wedges and a few sprigs of thyme into the cavity of the chicken. Mix the mushroom paste with 2 tbsp crème fraîche and 1 tsp thyme leaves. Starting from the leg end of the chicken, push your hand under the skin to create a pocket over the breasts, then push in the mushroom mixture. Re-tie the legs.
- 2
Put 1 tbsp oil into a heavy, deep casserole. Add the chopped onions and sit the chicken on top. Drizzle it with 1 tbsp oil, season, then roast, uncovered, for 45 minutes, until golden.
- 3
Reduce the oven temperature to 180°C, gas mark 4. Add the wine, stock and remaining crème fraîche to the pan and stir. Cover and return to the oven for another 45 minutes. Toss the gnocchi with 1 tbsp olive oil in a roasting tin. Put it in the oven when the chicken has 20 minutes left to cook, then leave it in the oven as the chicken rests, to finish crisping.
- 4
When the chicken is cooked through, the juices run clear and no pink meat remains, season the sauce to taste, then rest the chicken for 10 minutes. Meanwhile, heat the butter and remaining 1 tsp oil in a frying pan. Fry the mushrooms over a high heat for about 3 minutes, until golden.
- 5
Spoon the mushrooms over the chicken, either in the pot or at the table. Scatter over a few thyme leaves and serve with the gnocchi and broccoli.
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