Braised Whole Chicken in Chunky Vegetable Sauce

Tue, 8 October 2019

A perfect Healthy option for all the family to enjoy!

1 full chicken
4-6 mushrooms-sliced
2 cloves of garlic
1 medium onion-chopped
1 ½ mixed peppers-cut into chunks
2 carrots-cut into chunks
1 tin chopped tomatoes
5floz/150ml chicken stock
Thyme sprigs
Seasoning.

Method:
Preheat the oven to 170C/325F/Gas Mark 3
Heat a pan to the heat and add in the onions, carrot, mushrooms & mixed peppers together with the chopped garlic to the pan and fry for a couple of minutes or until the vegetables have begun to soften.
Season the mixture now with salt and black pepper.
Pour in the chopped tomatoes & chicken stock at this stage and allow the liquid to come to the boil. Pour this mixture into a casserole dish.
Place the chicken on top of the vegetable mixture with some thyme sprigs, secure with a tight fitting lid and cook gently for approximately 1 ¼ hours until the chicken is tender.
Serve with some chunky bread and a large green salad

Edward Hayden joined us again later in the programme with a budget busting meal plan. Using the leftover of the Braised Whole Chicken - he's created another delicious meal. A scrumptious Chicken Leek Bake With Potato Topping!

Watch how he made it below: