Friday, October 3

English Mustard Roasted Chicken and Potatoes


Wonderfully roasted chicken and potatoes full of zest, create this wonderful spin on the classic English pub-style chicken in a hot-pot. Chicken in a " Hot pot" is a traditional dish comprised mainly of chicken and vegetables, which are cooked slowly in a covered pot. This method has been used in England for centuries and is still widely used today. There are two main cooking method for this dish, pub-style and traditional. Here are a few differences:
*Pub-style has a wide variety of ingredients, often starts with bacon and/or onion, often requires browning the chicken first, and is cooked in the oven for a shorter time period.
*Traditional incorporates seasonal vegetable, often uses tomatoes as a base, and is cooked longer which stews the chicken.

Full time 2 hours
Serves 4

The needs-

4 chicken leg quarters
2 large potatoes, washed and dried
1 large onion, diced into large chunks
1 large fennel bulb, diced into large chunks
1/4 cup whole grain Dijon mustard
2 tbsp butter, diced into 8 pieces
2 tbsp soy sauce
2 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
1 tsp ground mustard

The know-

Pour 1 tsp olive oil into dutch oven and place lid on.

Preheat oven to 400' with dutch oven inside.

Once heated, carefully remove from oven and work carefully as to not burn yourself.

Arrange chicken in bottom of dutch oven so it overlaps.

Season with salt, pepper, and mustard powder.

Slice potatoes into 8 wedges each and then slice the wedges in half to create 16 pieces.

In a large mixing bowl combine mustard, soy sauce, and olive oil.

Add potatoes, onion, and fennel to the bowl.

Toss to lightly cover.

Pour coated vegetables into the dutch oven.

Tuck the 8 butter cubes around the edges of the chicken.

Place lid back on and return to oven.

Roast in oven for 60-80 minutes or until chicken has reached 180' on cooking thermometer. I recommend checking temperature around the 45 minute mark, it will not be done, but it is nice to know where you are in the cooking phase.

When done, remove from oven and allow pot to rest with its lid off for 5-8 minutes before serving.

Serve along side a nice Yorkshire pudding, pop-over, or bread. Cheers!

For other recipes of mine for chicken in a hot pot:

Pub-Style: http://eatingeclectic.blogspot.com/2011/11/pub-style-chicken-in-pot.html

14th Traditional: http://eatingeclectic.blogspot.com/2011/11/14th-century-english-style-chicken-in.html