Creamy pot roast chicken | Gaggenau Recipes

A delicious Meat Recipe from Gaggenau

Gaggenau appliance: Oven with gastronorm roaster

Settings: 190°C gastronorm roaster

Cooking time: 60 minutes

Preparation time: 20 minutes

Ingredients for: 4 servings

• 1 tbsp olive oil
• 6 rashers streaky bacon, finely sliced
• 1 large onion, finely sliced
• 200g baby onions, peeled
• 8 chicken thighs
• 2 tbsp plain flour
• 2 garlic cloves, finely sliced
• 200g baby mushrooms
• 300ml dry white wine
• Few sprigs fresh thyme
• Handful fresh parsley chopped
• 100ml double cream

Preparation:

Place the gastronorm roaster on the pull out drawer system with the separate heating element plugged into the socket at the back of the oven. Preheat the oven on roaster function at 190°C.

Add the oil, bacon and onions and cook for 5 minutes until browned. Add the chicken and brown on all sides for about 5-10 minutes. Add the flour, garlic and mushrooms and cook for a further few minutes. Reduce oven to 170°C, add the wine and herbs and season well. Cover with the gastronorm roaster lid and cook for 45 minutes. Stir in the cream and warm through for about 5 minutes and serve immediately with baked potatoes.