Name: Chicken Pot Roast with Mustard Cream Sauce
Yield: 4
Ingredients: 1 whole Chicken -; 1 tbsp. olive oil -; 12 shallots -; 20 baby carrots -; 3 small parsnips -; 1 c. dry white wine -; 2 c. chicken stock -; 2 dried bay leaves -; 7 oz. cremini mushrooms -; 2 tbsp. light cream -; 2 tbsp. wholegrain mustard -

Chicken Pot Roast with Mustard Cream Sauce

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Ingredients for - Chicken Pot Roast with Mustard Cream Sauce

1. 1 whole Chicken -

2. 1 tbsp. olive oil -

3. 12 shallots -

4. 20 baby carrots -

5. 3 small parsnips -

6. 1 c. dry white wine -

7. 2 c. chicken stock -

8. 2 dried bay leaves -

9. 7 oz. cremini mushrooms -

10. 2 tbsp. light cream -

11. 2 tbsp. wholegrain mustard -

How to cook deliciously - Chicken Pot Roast with Mustard Cream Sauce

1. Stage

Preheat oven to 400 degrees F/350 degrees F fan-forced.

2. Stage

Wash chicken under cold water; pat dry inside and out with absorbent paper.

3. Stage

Heat oil in large flameproof casserole dish; cook chicken until browned all over. Remove chicken. Cook shallots, carrots and parsnips in same dish, stirring, about 5 minutes or until vegetables are browned lightly.

4. Stage

Return chicken to pan with wine, stock and bay leaves; bring to a boil. Cook, covered, in oven 30 minutes. Uncover; cook about 30 minutes or until chicken is cooked through. Add mushrooms; cook, uncovered, about 10 minutes or until mushrooms are tender.

5. Stage

Remove chicken and vegetables from pan; cover to keep warm. Add cream and mustard to dish; bring to a boil. Boil, uncovered, about 5 minutes or until sauce thickens slightly.

6. Stage

Serve chicken, cut into pieces, with vegetables and mustard cream sauce.