Chicken pot casserole

Chicken pot casserole

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  • 1 free-range chicken
  • 1 onion, quartered
  • 4 leeks, chopped
  • 3 bay leaves
  • 2 carrots
  • 2 sticks celery, roughly chopped
  • 5 whole peppercorns
  • 4 cloves garlic
  • 1½ cup chicken stock
  • Juice of 1 lemon
  • 2 T butter

Cooking Instructions

Preheat the oven to 160°C.
In a casserole, arrange free-range chicken, quartered onion, chopped leeks, bay leaves, carrots, cut into chunks, roughly chopped sticks celery, whole peppercorns and cloves garlic.
Add chicken stock, the zest and juice of 1 lemon and butter.
Cover and cook in the oven for 2 hours, or until the chicken is cooked through.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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