Roast Chicken in Casserole with Vegetables

Name: Roast Chicken in Casserole with Vegetables
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 4 Portionen
Ingredients: 1.5 kg Whole and clean chicken; 2 piece Medium onions; 3 clove Garlic; 3 piece Carrot; 2 piece Medium colored peppers; 150 ml Fine Montilla-Moriles wine or white wine; 150 ml Chicken broth; Dijon mustard; Provencal herbs; Ground black pepper; Salt; Extra virgin olive oil

Casserole

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

2 h 30 min

Servings

Difficulty

Easy

Prep Time

45 Min

Description

This roast chicken in cocotte is a perfect main course for a family meal or a special celebration. The slow cooking in the cocotte ensures that the chicken is juicy and tender, while the vegetables caramelize and absorb all the flavors. I always use Provencal herbs to give it an aromatic touch and Dijon mustard for a more intense flavor. It is a dish that always triumphs at home! It is also ideal to prepare in autumn or winter, when you fancy a hot and comforting dish. It can be accompanied with white rice or roasted potatoes.

Ingredients (12 ingredients)

1.5 kg Whole and clean chicken
2 piece Medium onions
3 clove Garlic
3 piece Carrot
2 piece Medium colored peppers
150 ml Fine Montilla-Moriles wine or white wine
150 ml Chicken broth
Dijon mustard
Provencal herbs
Ground black pepper
Salt
Extra virgin olive oil

Preparation (7 steps)

Chicken preparation

Preheat the oven to 200ºC with heat above and below and air, if it has. Let the chicken temper a little if we have had it in the fridge, and finish cleaning or burning the possible remains of feathers or blood. Truss the legs and wings with twine, and salt and pepper generously everywhere. Set aside.

Vegetable preparation

Wash, peel and chop 2 medium onions (or 1 large), 3 cloves of garlic, 3 carrots and 2 medium colored peppers (or 3-4 small) into medium pieces. Set aside.

Sauté the vegetables

Thermomix® Setting

5 min/248°F/Giro a la izquierda/Velocidad cuchara 120 Reverse

Add 2-3 tablespoons of extra virgin olive oil to the Thermomix glass. Add the chopped vegetables, salt and pepper and program 5 Min./120°C/Turn to the left/Spoon speed.

300

Add the wine

Thermomix® Setting

3 min/Varoma/Velocidad 1 Varoma

Add 150 ml of fine Montilla-Moriles wine (or white wine) to the Thermomix glass and program 3 Min./Varoma/Speed 1, without the measuring cup, so that the alcohol evaporates.

180

Prepare the chicken for the oven

While the wine evaporates, spread the chicken well with Dijon mustard. We can introduce inside a few cloves of garlic or wedges of lemon, chopped onion or orange, if we have any left over at home. Give another hit of ground pepper.

Add the broth and bake

Pour 150 ml of chicken broth into the Thermomix casserole and let it come to a boil. At that moment, turn off, arrange the chicken between the vegetables, cover and take to the oven. Lower the temperature to 150-160ºC after five minutes and let it roast for 80-90 minutes, always with the lid tightly placed.

Broil the chicken

Uncover and turn on the broiler or turn the power up to maximum and put heat only on top, so that the chicken browns well and is crispy and caramelized; watch to take it out at its point. There should still be broth in the casserole, but you can add a little more or use water or wine if it had dried out ahead of time.