Chicken and artichoke are the stars of the show for this warming pot roast. Just like how you would a big, comforting bowl of stew, dicing up some potatoes, carrots and a couple cloves of garlic will prove to result in rich gravy and tender meat after some time in the slow cooker.
- 1.2 kg whole chicken
- 8 brown pickling onions
- 600 g baby new potatoes
- 2 tbsps olive oil
- 6 clove garlic
- 8 sprigs fresh thyme
- 1 cup (250 ml) dry white wine
- 8 marinated artichoke hearts , drained
- 1 cup (250 ml) chicken stock
Rinse chicken under cold water, pat dry inside and out with absorbent paper. Tuck wing tips under chicken, tie legs together with kitchen string.
Peel onions, leaving root ends intact, halve onions and unpeeled potatoes.
Heat oil in large saucepan, cook onion, potato, unpeeled garlic and thyme, stirring occasionally, until browned. Remove from pan.
Cook chicken in same pan until browned all over. Add wine, boil, uncovered, 1 min.
Meanwhile, halve artichokes. Return vegetables to pan with artichokes and stock, bring to the boil. Reduce heat, simmer, covered, about 1½ hrs or until chicken is cooked. Season to taste.
TIP Artichokes hearts are marinated in either oil or brine, sometimes with a variety of herbs and spices. They can be purchased in cans, jars or loose from the delicatessen. All these varieties of artichoke hearts are suitable for this recipe.