POT-ROAST PHEASANT WITH CIDER & BACON RECIPE - BBC GOOD FOOD
Oven roast this rich game bird - bring out the flavour with sweet cider and apples, and let the juices run into a cream and sage sauce
Provided by James Martin
Categories Dinner, Main course
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 190C/170C fan/gas 5. Melt the butter in a large non-stick flameproof dish. Season the pheasants, add to the dish and brown on all sides. Remove from the dish and set aside.
- Add the bacon, onion, celery and sage to the dish and cook for 10 mins until the onion is soft and the bacon is crisp. Carefully pour off any excess fat.
- Return the pheasants to the dish and scatter over the apples. Pour over the cider and the chicken stock, bring to a simmer, cover with a lid and cook in the oven for 25 mins until the birds are cooked through.
- Remove the birds from the dish and keep warm. Return dish to the hob over a high heat. Let the liquid bubble until reduced by half, then add the cabbage, cover with a lid and cook for 3 mins. Add the cream, check the seasoning, and continue cooking for 1 min more. Serve the pheasant on top of the cabbage mixture with some mashed potato, if you like.
Nutrition Facts : Calories 865 calories, FatContent 56 grams fat, SaturatedFatContent 26 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 6 grams fiber, ProteinContent 67 grams protein, SodiumContent 1.6 milligram of sodium
POT-ROAST BOMBAY CHICKEN RECIPE - BBC GOOD FOOD
Perfect for busy nights, this pot-roast chicken with masala seasoning is ideal for sticking in the oven to feed a crowd. Enjoy with poppadums and chutney
Provided by Esther Clark
Categories Dinner, Main course
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
- Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
- Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs – the flesh shouldn’t be pink.
- Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.
Nutrition Facts : Calories 620 calories, FatContent 42 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 5 grams fiber, ProteinContent 36 grams protein, SodiumContent 0.7 milligram of sodium
More about "how to cook potroast in oven recipes"
POT-ROAST BOMBAY CHICKEN RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 50 minutes
Category Dinner, Main course
Calories 620 calories per serving
- Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.
POT-ROAST CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.3
Calories 447kcal per serving
- Carve the chicken and serve with the vegetables.
CHICKEN AND SHALLOTS IN RED WINE VINEGAR (POULET AU VINAIGRE)
From skinnytaste.com
Reviews 4.7
Total Time 35 minutes
Category Dinner
Cuisine American
Calories 353.5 kcal per serving
- Remove the chicken, add sour cream and stir into the sauce (if sauce dries up, add more broth). Boil a few minutes then return chicken to skillet. Top with fresh parsley.
CHICKEN AND SHALLOTS IN RED WINE VINEGAR (POULET AU VINAIGRE)
From skinnytaste.com
Reviews 4.7
Total Time 35 minutes
Category Dinner
Cuisine American
Calories 353.5 kcal per serving
- Remove the chicken, add sour cream and stir into the sauce (if sauce dries up, add more broth). Boil a few minutes then return chicken to skillet. Top with fresh parsley.
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