This pot roast chicken recipe by Richard Corrigan is a hearty Easter dish, combining rich flavors with a touch of elegance. The chicken is seared to a golden brown, then slow-roasted with thyme, carrots, prunes, and smoked bacon, creating a beautifully tender and aromatic centerpiece. A splash of white wine, brandy, and homemade chicken stock infuses the dish with depth, while a final high-heat roast ensures a crisp, golden skin. Garnished with fresh parsley, it’s perfect for a festive family gathering.
Ingredients
2kg chicken bones
2 carrots, finely chopped
2 onions, finely chopped
4 celery sticks, finely chopped
1 bay leaf
5 thyme sprigs
5 flat-leaf parsley sprigs
1 leek top
40g butter
20g olive oil
1 1.8kg roasting chicken
Flaked salt and freshly ground black pepper, for seasoning
2 thyme sprigs
1 bunch Dutch carrots, washed
16 pitted prunes
100g kaiserfleisch or smoked bacon, thinly diced
150ml white wine
100ml brandy
Chopped flat-leaf parsley, to garnish
Method
Chicken Stock:
To make the stock, place the bones in a 5lt pot, cover with cold water and bring to the boil. Skim off any foam that forms on the surface.
Add the remaining ingredients and simmer for 4 hours, skimming occasionally. Strain, discarding the solids.
Preheat the oven to 180C
Heat the butter and olive oil in a large pan over high heat. Season the chicken liberally with salt and pepper, place breast-side down and cook until golden brown. Continue turning and cooking until the whole bird is sealed and nicely coloured. Remove from the heat.
Position the chicken in the middle of an over proof dish and arrange the thyme sprigs, vegetables, prunes and kaiserfleisch or bacon around it. Pour in the wine, brandy and 300ml stock, then return the dish to high heat and bring to the boil. Cover with a tight-fitting lid, transfer to the oven and roast for 1 hour 15 minutes. Remove lid and increase temperature to 200C and roast for another 15 minutes or a nice colour has developed on the chicken.
This can be served straight from the dish. Carefully portion the chicken, then divide among plates with the vegetables, kaiserfleisch and prunes. Ladle over the cooking juices, garnish with chopped parsley.