Name: Country chicken and vegetables
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: Country chicken and vegetable; 500 gram chat potatoes, halved; 1 small kumara, peeled, chopped; 2 small leeks, trimmed, washed, sliced; 1 knob garlic, separated and unpeeled; 1 bunch thyme; 1/2 cup low-salt chicken stock; 1/2 cup white wine; 1.8 kilogram whole chicken, cleaned, dried, skin removed, quartered; Capsicum sauce; 1 tablespoon olive oil; 1 onion, chopped; 2 clove garlic, crushed; 270 gram jar, char-grilled capsicum, drained, chopped; 1/4 cup tomato passata

Country chicken and vegetables

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Serves 4

Prep

15M

Cook

Total

1H 15M

Ingredients

Country chicken and vegetable

500 gram chat potatoes, halved

1 small kumara, peeled, chopped

2 small leeks, trimmed, washed, sliced

1 knob garlic, separated and unpeeled

1 bunch thyme

1/2 cup low-salt chicken stock

1/2 cup white wine

1.8 kilogram whole chicken, cleaned, dried, skin removed, quartered

Capsicum sauce

1 tablespoon olive oil

1 onion, chopped

2 clove garlic, crushed

270 gram jar, char-grilled capsicum, drained, chopped

1/4 cup tomato passata

Method

Country chicken and vegetable

1.Preheat oven to 180°C.

2.Arrange potatoes, kumara, leek, garlic and thyme sprigs in a large baking dish. Combine stock and wine, add to dish. Bake 20 minutes.

3.Place chicken on top of the vegetables. Bake 25-30 minutes, basting chicken occasionally with stock mixture. Turn vegetables and bake a further 10-15 minutes until chicken is cooked through. Season to taste.

4.CAPSICUM SAUCE: In a medium saucepan, heat oil on high. Saute onion and garlic 2-3 minutes until tender. Stir in remaining ingredients. Puree until smooth. Season to taste. Serve with chicken and vegetables.

Always wash leeks well between the layers to remove any grit. If preferred, use a selection of chicken pieces and remove skin.
Note

Woman's Weekly Food

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Ingredients

Method

Country chicken and vegetable

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