Pot Roast Chicken with Peppercorn Sauce by Manu

Serves 4 | Prep Time: 30 mins | Cook Time: 1 hour

INGREDIENTS

1/3 cup plain flour

2 teaspoons smoked paprika

½ teaspoon ground black pepper

Sea salt flakes, to taste

6 large chicken thigh cutlets (1.75kg), skin on and bone in

30g salted butter

1 tablespoon olive oil

6 eschalots, peeled, halved

3 sprigs fresh rosemary, leaves removed

2 cloves garlic, thinly sliced

250ml (1 cup) dry white wine

750g chat potatoes, halved

¾ cup chicken stock

2 x 150g pouches Peppercorn Sauce by Manu

Roasted Dutch carrots and buttered green peas, to serve

METHOD

1.     Preheat oven to 180C (fan-forced).

2.     Combine flour, paprika and pepper in a large bowl. Season with salt. Dust chicken in flour mixture, shaking off excess.

3.     Heat butter and oil in a ovenproof casserole dish over high heat. Cook the chicken, in two batches, skin-side down for about 3 to 4 minutes, until well browned. Turn over and cook for a further 1 to 2 minutes, then remove from dish.

4.     Add eschalots, rosemary and garlic. Cook, stirring over a medium heat, for about 2 to 3 minutes, until softened. Add wine and bring to boil. Boil for 1 minute. Add stock and return to the boil, then stir in Peppercorn Sauce by Manu.

5.     Return chicken to dish and cover with lid. Transfer to oven and roast for 1 hour, or until chicken is cooked through and potatoes are tender.

6.     Serve with roasted carrots and buttered peas.

Manu’s Tip:

Replace chicken thigh cutlets with chicken marylands, if preferred.