Chicken in the pot is a dish of whole chicken cooked with vegetables, herbs and stock until the meat becomes tender. With its rich cooking juices and soft vegetables, Delia Smith Chicken in the Pot Recipe makes a satisfying family dinner without much complicated preparation.
Ingredients
For 4 servings, you will need:
1 whole chicken (approximately 1.35 kg or 3 lb)
3 tablespoons olive oil
225g (8 oz) unsmoked bacon lardons
12 small shallots, peeled
4 medium carrots, peeled and chopped
4 small turnips, peeled and quartered
1 garlic clove, crushed
225g (8 oz) mushrooms, sliced
275ml (10 fl oz) dry white wine
425ml (15 fl oz) chicken stock
2 fresh thyme sprigs
1 bay leaf
A few fresh parsley stalks
A few celery leaves (optional)
25g (1 oz) softened butter
1 tablespoon plain flour
Salt and freshly ground black pepper
Preparation time: 20 minutes
Cooking time: Approximately 1 hour 15 minutes, plus any additional roasting time needed
Servings: 4
Oven temperature: 200°C (180°C fan) / Gas Mark 6
How to Make Delia Smith Chicken in the Pot
Step 1: Brown the Chicken and Bacon
Preheat your oven to 200°C (180°C fan). Take a large ovenproof casserole dish, preferably one with a thick base, and place it over medium heat.
Add one tablespoon of olive oil and fry the bacon lardons for about 5 minutes until they begin to turn golden. Remove them with a slotted spoon and set aside, leaving the bacon fat in the casserole.
Season the chicken with salt and black pepper. Add the remaining olive oil to the casserole, then brown the chicken on all sides for approximately 10–15 minutes, turning it carefully.
You don’t need to cook the chicken through at this stage. Just give the skin a golden colour before it goes into the oven. I prefer taking a little extra time here because the browned skin and cooking juices give the finished sauce a richer taste.
Remove the chicken from the casserole and place it on a plate.
Step 2: Add the Vegetables and Roast the Chicken
Add the chopped carrots, turnips and crushed garlic to the casserole. Cook for around 5 minutes, stirring occasionally so the vegetables pick up some of the flavour left by the bacon and chicken.
Return the bacon to the casserole, followed by the peeled shallots. Place the chicken in the centre, breast-side up, with the vegetables around it.
Pour in the white wine and chicken stock, then add the thyme, bay leaf, parsley stalks and celery leaves. Bring the liquid to a gentle simmer.
Cover the chicken breast loosely with aluminium foil, leaving the casserole itself uncovered. Transfer it to the oven and cook for 30 minutes.
Remove the foil, add the sliced mushrooms and continue roasting for another 30 minutes. Spoon some of the cooking liquid over the chicken occasionally.
The chicken should be golden on top, with tender vegetables underneath. Check the thickest part of the chicken using a meat thermometer. It must reach at least 74°C (165°F) without the thermometer touching the bone. Continue cooking if necessary.
Step 3: Make the Sauce and Serve
Carefully remove the chicken from the casserole and transfer it to a warm serving plate. Arrange the cooked vegetables around it and cover loosely with foil.
Place the casserole back on the stovetop over medium heat. Let the remaining cooking liquid simmer until it reduces by about one-third.
Mix the softened butter and plain flour together in a small bowl until smooth. Gradually whisk this mixture into the simmering sauce, stirring until it thickens.
Allow the sauce to cook for another 2–3 minutes, then taste and adjust the seasoning. Remove the herb stalks and bay leaf before serving.
Let the chicken rest for approximately 10 minutes before carving. Serve the pieces with the vegetables and spoon the warm sauce over everything.
What to Serve With Delia Smith Chicken in the Pot
Mashed potatoes are my first choice for this dish. Their soft texture goes well with the tender chicken, and they absorb the wine sauce without hiding the taste of the herbs.
For a more traditional dinner, serve Delia Smith Chicken in the Pot Recipe with boiled new potatoes, steamed green beans or crusty bread. Bread is particularly useful for soaking up the sauce left on the plate.
Buttered rice is another simple option. If you want something fresh alongside the chicken, a green salad with a light lemon dressing helps balance the richness of the bacon and sauce.
Since the casserole already contains carrots, turnips, shallots and mushrooms, you don’t need to prepare several additional vegetables.
Delia Smith Chicken in the Pot Nutrition Information
The following nutritional values are approximate estimates per serving, based on dividing the complete dish into four portions.
Nutrient | Approximate amount |
|---|---|
Calories | 650 kcal |
Protein | 50g |
Carbohydrates | 18g |
Fat | 42g |
Saturated fat | 12g |
Fibre | 4g |
Sodium | Varies with seasoning and stock |
The actual values will depend on the size of your chicken, the amount of skin eaten and the quantity of sauce served. Side dishes are not included.
FAQs
Can I use chicken thighs instead of a whole chicken?
Yes. Bone-in chicken thighs work well and usually cook faster than a whole bird. Start checking them after 35–40 minutes and make sure the thickest part reaches 74°C (165°F).
Can I make chicken in the pot without wine?
Yes. Replace the white wine with the same quantity of chicken stock. A little lemon juice added near the end will give the sauce some acidity. The taste won’t be identical, but the dish will still have plenty of flavour from the vegetables, bacon and herbs.
Should I cover the casserole while cooking?
In this version, the casserole stays uncovered. Only the chicken breast is loosely covered with foil during the first 30 minutes to prevent it from drying out too quickly. Remove the foil for the remaining cooking time.
How do I know when the chicken is fully cooked?
Use a meat thermometer and check the thickest part of the breast and thigh without touching the bone. Both should reach at least 74°C (165°F). The meat should also be tender and easy to carve.
Can I prepare chicken in the pot ahead of time?
Yes. You can cook the dish earlier in the day, refrigerate it promptly and reheat it before serving. Keep the chicken with some sauce so the meat doesn’t dry out. Reheat until steaming hot throughout.
How long does leftover chicken last?
Store leftover chicken and vegetables in airtight containers in the refrigerator for up to 3–4 days. You can also freeze the cooked chicken with its sauce for up to 3 months for best quality. Defrost it overnight in the refrigerator before reheating.