Name: Delia Smith Chicken in the Pot
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1.35 kg (3 lb) whole chicken; 3 tablespoons olive oil; 225g (8 oz) smoked turkey lardons; 12 shallots or button onions; 4 medium carrots, peeled and cut into 2.5 cm chunks; 4 small turnips, peeled and quartered; 1 clove garlic, crushed; 225g (8 oz) dark-gilled mushrooms, sliced; 275ml (10 fl oz) chicken stock, plus 1 tablespoon lemon juice; 425ml (15 fl oz) chicken stock; 1 small bunch parsley stalks; A few celery leaves; 2 sprigs fresh thyme; 1 bay leaf; Salt and freshly milled black pepper; 25g (1 oz) softened butter; 1 tablespoon plain flour

Delia Smith Chicken in the Pot is a French-style pot-roasted chicken cooked with smoked turkey lardons, shallots, carrots, turnips and mushrooms in chicken stock. The chicken is browned first, then finished in the oven while the vegetables cook in the savory cooking liquor around it.

A piece of foil protects the breast during the first half of cooking. Once it is removed, the chicken continues cooking uncovered while the mushrooms are added and the sauce reduces. At the end, the cooking juices are thickened with a simple butter-and-flour paste to make a rich sauce for serving.

Quick Recipe Overview

Recipe: Delia Smith Chicken in the Pot
Cuisine: French-inspired
Course: Main Course
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Difficulty: Easy to Moderate
Oven: 200°C / 180°C Fan / Gas Mark 6

Ingredients

For the Chicken

1.35 kg (3 lb) whole chicken
3 tablespoons olive oil
225g (8 oz) smoked turkey lardons
12 shallots or button onions
4 medium carrots, peeled and cut into 2.5cm chunks
4 small turnips, peeled and quartered
1 clove garlic, crushed
275ml (10 fl oz) chicken stock, plus 1 tablespoon lemon juice
425ml (15 fl oz) chicken stock
1 small bunch parsley stalks
A few celery leaves
2 sprigs fresh thyme
1 bay leaf
225g (8 oz) dark-gilled mushrooms, sliced
Salt and freshly milled black pepper

For the Sauce

25g (1 oz) softened butter
1 tablespoon plain flour

Delia Smith Chicken in the Pot ingredients

How to Make Chicken in the Pot

1. Brown the turkey lardons

Heat 1 tablespoon of the olive oil in a large flameproof casserole. Fry the turkey lardons until golden, then remove them and set aside.

2. Brown the chicken

Add the remaining oil and brown the whole chicken on all sides, turning carefully, for about 10–15 minutes. Remove and set aside.

3. Cook the vegetables

Add the carrots, turnips and garlic to the casserole and cook for about 5 minutes. Return the turkey lardons and add the shallots.

Place the chicken back in the centre.

4. Add the stock

Pour in the stock and lemon juice. Add the parsley stalks, celery leaves, thyme and bay leaf. Season with salt and pepper and bring to a gentle simmer.

5. Pot-roast

Heat the oven to 200°C / 180°C Fan / Gas Mark 6.

Place the casserole in the oven without its lid and cover the chicken breast with foil. Cook for 30 minutes, basting occasionally.

Remove the foil, add the mushrooms and cook for a further 30 minutes, basting regularly.

6. Finish the sauce

Transfer the chicken and vegetables to a warm serving dish.

Put the casserole over direct heat and reduce the cooking liquid by about one-third. Mix the butter and flour together, then whisk the paste into the hot liquid a little at a time until the sauce thickens.

Pour the sauce over the chicken and vegetables and serve.

The Key to the Sauce

Don’t rush the final reduction. Reducing the cooking liquid concentrates the flavour from the chicken, turkey lardons, vegetables and herbs before the butter-and-flour paste is added.

Add the paste gradually rather than all at once. This gives you better control over the thickness of the finished sauce.

Why Cover the Breast With Foil?

The breast is leaner than the legs and thighs, so it can become dry if exposed to the full heat of the oven for the entire cooking time.

Covering the breast with foil for the first 30 minutes gives it extra protection. Removing the foil for the second stage allows the skin to brown while the mushrooms cook in the sauce.

Can You Use Chicken Pieces?

Yes. Bone-in thighs or a mixture of thighs and drumsticks can be used instead of a whole chicken.

Because smaller pieces cook more quickly than a whole bird, check them well before the one-hour mark. The chicken should be completely cooked before serving.

Can You Make Chicken in the Pot Ahead?

Yes. The chicken and sauce can be prepared ahead and reheated gently.

Refrigerate leftovers promptly in a covered container. When reheating, make sure the chicken is thoroughly hot throughout. If the sauce has thickened too much, loosen it with a little chicken stock or water.

What Does Poule au Pot Mean?

Poule au pot means “hen in the pot” and refers to a traditional French dish of chicken cooked with vegetables and liquid.

Delia Smith’s recipe takes this pot-cooking idea and combines it with browning and oven cooking to create a substantial one-pot meal.

Nutrition Information

Estimated per serving, based on 4 servings:

Calories: 560 kcal
Protein: 48g
Fat: 30g
Carbohydrates: 14g
Fibre: 4g

Nutrition is an estimate and will vary depending on the chicken, turkey lardons, stock and vegetables used.

Frequently Asked Questions

What is chicken in the pot?

Chicken in the pot is a whole chicken cooked with vegetables, herbs and liquid in a casserole. The combination of roasting and braising produces tender meat and a flavourful sauce.

Can I use smoked turkey rashers instead of lardons?

Yes. Chopped smoked turkey rashers are a suitable substitute. Because they can be salty, taste the sauce before adding extra salt.

Do I need to cover the casserole?

No. The casserole stays uncovered in the oven. Only the chicken breast is covered with foil during the first 30 minutes.

Can I use parsnips instead of turnips?

Yes, if you prefer. Parsnips will give the dish a sweeter flavour, while turnips provide a more earthy, slightly peppery note.

How do I thicken the sauce?

Reduce the cooking liquid by about one-third, then whisk in small pieces of the butter-and-flour paste until the sauce reaches the desired consistency.

Storage

Refrigerate leftover chicken, vegetables and sauce in a covered container and use within a safe refrigerated storage period.

Reheat thoroughly before serving. Freshly cooked vegetables or additional greens can be served alongside if desired.

Recipe Source

Source: Delia Smith, The Delia Collection: Chicken.

This website is an independent recipe resource and is not affiliated with, sponsored by, or endorsed by Delia Smith or Delia Online. Additional cooking notes and practical guidance are editorial additions for modern home cooks.

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