1 x 400g tin chopped tomatoes
2 tbsp sun-dried tomato paste
2 tsp Worcestershire sauce
Mary Berry’s easy-peasy one-pot chicken By Katie Wright, PA “A whole spatchcock chicken with Mediterranean-style vegetables, this is a healthy and hearty all-in-one dish made in a casserole or deep saucepan,” says iconic TV cook Mary Berry. “Removing the backbone of the chicken makes it a spatchcock and it is easier to arrange in the pot and to carve or joint. Double up for eight people, if you wish, and arrange two chickens in a large roasting tin, covered in foil.”
1 small whole chicken (about 1.25kg/2lb 12oz)
5 bay leaves
1 lemon, thinly sliced into rounds
1 tsp paprika
1 tbsp runny honey
Method:
1. Preheat the oven to 200°C/180°C Fan/Gas 6.
2. Heat the oil in a deep lidded casserole or large, lidded, ovenproof frying pan over a high heat.Add the onion, fennel and pepper and fry for about 3–4 minutes, stirring regularly. Add the garlic and fry for 30 seconds. Pour in the wine and boil to reduce by half. 3. Stir in the chopped tomatoes, sun-dried tomato paste and Worcestershire sauce, and season with salt and black pepper. 4. Meanwhile, put the chicken upside down on a board. Remove the backbone by cutting either side of the bone with scissors.Turn over and press down on the breastbone to flatten the bird; it is now a spatchcock chicken. Arrange the lemon slices and bay leaves over the chicken.
Easy peasy one-pot chicken (Serves 4-6). Ingredients:
2 tbsp olive oil
1 large onion, thinly sliced
1 large fennel bulb, thinly sliced
1 red pepper, deseeded and diced
3 large garlic cloves, finely grated
100ml (3½fl oz) white wine
72 | mccarthyholden.co.uk
Made with FlippingBook. PDF to flipbook with ease