Tom Kerridge's pot-roast chicken with bacon, peas and lettuce

Name: Tom Kerridge's pot-roast chicken with bacon, peas and lettuce
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: British
Ingredients: 350ml chicken stock; 200ml white wine; 1 large chicken; 200g smoked streaky bacon diced; 100g butter; 350g frozen peas; 2 little gem lettuce finely sliced; 1 bunch mint chopped

Published: March 25, 2015 at 3:08 PM

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Serves 4

Easy

Total time: 1 hr and 30 mins

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This is a great springtime dish, full of flavour and a real nod to warmer times ahead. The lettuce and mint add a very clean, fresh taste and pot roasting the chicken keeps it tender

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Alternatives

Complete the dish

Try this pot-roast chicken with bacon, peas and lettuce, then check out our classic roast chicken, chicken and bacon pasta bake and chicken, leek and bacon pie.

Ingredients

Nutrition

350ml chicken stock
200ml white wine
1 large chicken
200g smoked streaky bacon

diced
100g butter
350g frozen peas
2 little gem lettuce

finely sliced
1 bunch mint

chopped

Nutrition: per serving

kcal829
fat57g
carbs10.7g
fibre5.4g
protein60.4g
salt3.4g

Method

step 1

Heat the oven to 180c/fan 160c/gas 4. In a large casserole pan, bring the chicken stock and white wine up to the boil. Put the chicken into the pot and put the lid on. Put the pot into the oven and cook for 1½ hours or until the chicken is cooked (check by piercing the thickest part of the thigh – the juices should run clear). Remove the chicken from the pan and keep warm. Put the pan back on the hob, add the diced bacon and reduce the cooking liquor down over a high heat by about ½ until it reaches a thicker sauce-like consistency. Gently stir in the butter until the sauce goes glossy. Add the peas and heat through. Finally, stir in the lettuce and mint and wilt down a little. Blowtorch the chicken or slide it under a hot grill to give the skin a litle colour and serve with the peas and gravy.

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