Friday, 23 January 2015

Pot Roast With Amazing Creamy Sauce

Pot Roasted Chicken Recipe

At times all you want to do is do a 'roast' like AIB. LOL. No, at home you can only roast your chicken and not Ranbir or Arjun. But the thing is, you can eat your chicken the way you want.

Now this was one night when few people had come for dinner and my microwave ditched me by going kaput at the last moment when I was about to roast my chicken. I had it all ready, marinated whole chicken ready to go under the heat.

And then I improvised and how!!! As they, when the going gets tough, the tough gets going.

Take a look at these pics, they will tell you how good it came, the chicken was done wonderfully and sauce was the star!!!
Pot Roast Chicken
Pot Roast Chicken

Here goes the recipe for Pot Roast Chicken:

Also see Tandoori Chicken Recipe.


  • Whole chicken
  • One lemon halved
  • Mint Sprigs
  • 1-2 medium onions slices
  • Salt and pepper
  • 1-2 thinly sliced
For the Sauce:
  • Cream
  • White whine
  • 1 onion finally chopped
  • Coriander sprigs
  • Butter
Pot Roast Chicken
Pot Roast Chicken


  • First step off course is to marinade and stuff the chicken. Yes, stuff it as all the juices will get inside the chicken, inside out!!
  • Season the chicken with salt and pepper and little oil and lime juice.
  • Now stuff the chicken with Few mint sprigs, few sliced onions, seasoning and then close the cavity with the half lemon.
  • Not what you need is a deep pot, preferably thick aluminium base because you dont want your chicken to burn and stick.
  • Now make a bed of sliced onions and potatoes on the base. Sprinkle some seasoning and some oil. Now places the chicken on the bed.
  • Now, we are going to cover it and cook for 5-7 minutes on high and then on medium for about 30 minutes. This way chicken is gonna get steamed and cook and become juicy.
  • Now once, it is done, take it out carefully as to not to break it.
  • Take a flat pan which can take the whole chicken. Head oil and sear the chicken in a flat pan on high to give it more color.
  • And your chicken is done. Take out the stuffing, squeeze that lemon on chicken and pour the juices in the pot over chicken. They have got all the flavor. The bed of onions and potatoes become your sides and they are delicious!

Now the Sauce:

  • Take a sauce pan, add chopped onions, coriander and add white wine. Let it simmer on medium till almost all wine has evaporated. Just make sure it isn't too dry.
  • Now take out the coriander. Add some cream and little milk to adjust the consistency you want. You may add milk little later if you want. Let it simmer and keep stirring for 4-5 minutes. Now we need to add butter in parts. One table spoon butter each time and keep stirring. Do it 4 times.
  • Now add chopped coriander, salt and pepper. Let it simmer till you see the oils oozing out.
The sauce is ready!!

Now there are two ways you can have the sauce. If you want the onions, have it like that or you can strain it if you don't want onions in your sauce.

I hope you will cook and enjoy it!! Also, see Chicken Chergha which uses the same process of cooking in pot but is totally different yet.

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