Baked Whole Chicken with Herby Vegetable Broth
This is a delicious sauce to serve with the roast chicken and very different from rich heavy gravies.
4 people
90 minutes
25 minutes
Ingredients
- 1 - Green Pepper
- 6 - Mushrooms
- 400 g SuperValu Chopped Tomatoes
- 1 large SuperValu Onion
- 1 kg SuperValu Quality Irish large chicken
Buttered Baby Potatoes
-
200
ml
Chicken Stock Cube
-
12
-
SuperValu Baby Potatoes
-
1
tsp
SuperValu Brown Sugar
-
25
g
SuperValu Butter
-
1
tsp
SuperValu Dried Mixed Herbs
-
2
cloves
SuperValu Garlic
crushed
-
0
-
SuperValu Olive Oil
-
1
tbsp
SuperValu Soy Sauce
-
0
-
SuperValu Whole Black Peppercorns
Method
- Preheat the oven to 190˚C/375˚F/Gas Mark 5.
- Place the chicken into a deep casserole dish. Drizzle with a little oil, season and place in the oven (uncovered) for 30 minutes.
- Meanwhile heat a wide based saucepan with a little oil and fry off the sliced onion, garlic, mushrooms and green pepper for 2-3 minutes.
- Add in the brown sugar next and the soy sauce.
- Next add in the mixed herbs together with the chicken stock and chopped tomatoes and allow the entire mixture to come to the boil.
- Season lightly, if required, with a little salt and pepper.
- Remove the chicken from the oven, reduce the heat to 180˚C/350˚F/Gas Mark 4 and pour the tomato broth in on top of the now browned chicken. Cover with a tightly fitting lid and return to the oven for another hour.
Buttered Baby Potatoes
- Meanwhile place the baby potatoes into a pot of cold water, bring to the boil, reduce the heat and simmer until the potatoes are softened.
- Strain off any water, add in the butter and seasoning, cover with a tightly fitting lid, and give the potatoes a shake and allow to steam for an additional 10 minutes.
- Remove the chicken from the oven and serve immediately with buttered baby potatoes.
