Phil Vickery's pot-roast chicken recipe

Phil Vickery's pot-roast chicken, featuring onions, shallots, white wine, garlic, fresh thyme and butter is a real treat.

Easily made as pot roast chicken dish and served with mash and sweet baby onions braised in vinegar, it's a real treat of an evening meal. And if you're gluten intolerant, this is a great choice as this recipe is completely gluten-free too.

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Ingredients

• 1 x 1.25kg fresh chicken
• 1 large lemon, halved
• 600g baby onions or shallots, peeled but with the root left on
• 1 small bunch fresh thyme
• 125ml dry white wine
• 1 x 10g glutenfree chicken stock cube
• 3tbsp balsamic vinegar
• 2tsp caster sugar
• 100g unsalted butter, cubed
• 2tbsp cornflour
• 4tbsp water
• Salt and freshly ground black pepper
• Mashed potato, to serve

Method

1. Preheat the oven to 180°C (350°F, gas mark 4). Put the lemon halves inside the chicken. Place the chicken in a large flameproof casserole dish.
2. Place the onions around the bird, along with the thyme, wine, crumbled stock cube, vinegar, sugar, butter and seasoning.
3. Place the dish over a low heat and bring to a simmer. Once the liquid starts to bubble place the lid on top and pop into the oven for 1 hr.
4. Once cooked, remove the chicken and thyme stalks from the pan.
5. Gently cook down the onions and stock for 10 mins on the hob or until it forms a gravy-like consistency.
6. Mix the cornflour and water together in a cup to form a smooth paste. Stir the paste into the simmering mixture, stirring all the time and the juices will thicken nicely.
7. Serve the chicken whole or jointed on a large plate with the onion stew alongside.