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Pot Roast Spring Chicken, Smoked Pancetta and Shallots with a Honey and White Wine Cream
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Have a look at this great Crock-Pot® recipe - Pot Roast Spring Chicken, Smoked Pancetta and Shallots with a Honey and White Wine Cream
Pot Roast Spring Chicken, Smoked Pancetta and Shallots with a Honey and White Wine Cream
Cook Time
4 hours low, 2 hours 30 minutes high
Yields
4
Ingredients
1 tbsp clear honey
100ml double cream
150ml dry white wine
2 garlic cloves (finely sliced)
2 medium poussin (each 1kg) or 1 large chicken, halved lengthways (2kg)
250g smoked pancetta lardons
250ml white chicken stock
3 tbsp olive oil
8 shallots (peeled, whole, removing only the hairy parts of the root)
Salt and pepper
Directions
- Add the chicken stock, cover and cook for 3hrs 30 minutes on low or 2 hours on high.
- Brush oil all over the chicken and season well with salt and pepper. In a pan, sauté the chicken on all sides to brown the meat and place into the Crock-Pot® slow cooker (if you have a Crock-Pot® slow cooker with a sauté function, you can use the removable pot on the hob and remove the meat to rest in another dish to continue the recipe.)
- De-glaze the pan using the white wine and reduce by a third. Now combine this with the chicken, shallots, garlic and pancetta in the Crock-Pot® slow cooker.
- Now add the cream and honey, re-cover and cook for a further 30 minutes on high.
- Season with salt and pepper to taste and serve.
- Using the same pan, sauté the pancetta and shallots until they start to colour, add the garlic and continue to cook for 2-3 minutes or until it starts to soften.
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for the outcome of any recipe you try from our website. You may not achieve the
results desired due to variations in ingredients, cooking temperatures, cooking
times, typos, errors, omissions, or individual cooking abilities. Please always
use your best judgment when cooking with raw ingredients such as eggs, chicken or
fish.
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