Elizabethan Pot-Roast Chicken with Spiced Plums and Creamy Leeks

Succulent pot-roasted chicken cooked with spiced plums and red wine, served alongside savory, tender creamed leeks and onions.

Chicken Dinner Plums British Leeks Pot Roast

Estimated Nutrition

Calories

1206.1

kcal / serving

4824.2 kcal total

Carbs

46.3g

per serving

185.3 g total

Fat

71.2g

per serving

284.8 g total

Protein

93.1g

per serving

372.5 g total

Cook Time

105

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for leeks

Single Cream

Fruits

115

Raisins

225

Plums

halved, stones removed, firm

piece

Orange

juice only

Liquids

300

Chicken Stock

300

Red Wine

Meat

Chicken

free-range

NutsSeeds

piece

Juniper Berries

lightly crushed

tsp

Cinnamon

ground

pinch

Nutmeg

freshly grated

sprig

Rosemary

fresh

dash

Salt

dash

Black Pepper

freshly ground

sprig

Thyme

Other

tbsp

Honey

runny

Vegetables

piece

Onion

finely chopped

tsp

Ginger

ground

piece

Onion

finely chopped, for leeks

piece

Leek

chopped

Method

Brown the chicken in a non-stick frying pan and reserve the juices.

Preheat the oven to 200°C.

Cook the butter, onion, and raisins in an ovenproof saucepan until softened.

Stir in the plums, berries, and spices, then add honey and orange juice.

Add the stock, wine, and rosemary, then season with salt and pepper.

Place the chicken in the pan and roast in the oven for 90 minutes while basting.

Heat the reserved chicken juices and butter in a pan.

Fry the leeks and onion, then add the thyme and single cream.

Season well and heat through before serving with the chicken.