Chicken and Bean Pot Roast
Chicken and Bean Pot Roast



  • Glug of olive oil
  • 200g smoky bacon lardons
  • 150g button mushrooms
  • 400g peeled shallots
  • 300g baby carrots
  • 2 sliced leeks
  • 2 sliced celery stalks
  • 400g tin of cannellini beans, drained
  • 1.8kg chicken
  • 500ml chicken stock
  • Bouquet garni of dill, parsley, bay and thyme
  • 2 tbsp mustard
  • Preheat the oven to 200C. Heat a glug of oil in a deep casserole and brown the bacon for 4 mins. Add the shallots and mushrooms, cook for a few mins more, then mix in the celery, leeks and carrots and cook until lightly browned. Add the beans, nestle the chicken on top, season well and drizzle with oil.
  • Roast uncovered for about 20 mins, then pour in the stock and add the bouquet garni. Pop the lid on, and roast for another 60 mins or until the chicken is cooked through and the juices run clear. Transfer the chicken to a chopping board and joint into 8, then stir the mustard into the sauce and return the chicken pieces to the pot. Serve in the middle of the table for everyone to dip into and share.
90 mins
4 serving

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