Zutaten für Pot Roast Chicken
- Chicken
- 2 tablespoons olive oil
- Streaky Bacon
- 1 large onion, chopped
- Garlic Cloves
- 2 stalks celery, chopped
- 2 sprigs fresh thyme
- 1 (28 ounce) can chopped tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 2 cups chicken stock
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Zubereitung von Pot Roast Chicken
- Preheat oven to 375°F (190°C).
- Heat 2 tablespoons olive oil in a large oven-safe casserole dish over high heat. Add one whole (approximately 3-4 lb) chicken and brown on all sides, about 5-7 minutes total, turning occasionally.
- Remove chicken from casserole and set aside.
- Add 4 slices bacon, chopped, to the casserole dish and cook until crispy, about 4-5 minutes. Add 1 large onion, chopped; 4 cloves garlic, minced; 2 stalks celery, chopped; and 2 sprigs fresh thyme. Cook until softened, about 5 minutes.
- Pour in 1 (28 ounce) can of chopped tomatoes, undrained.
- Stir in 1 tablespoon Worcestershire sauce and 1 teaspoon smoked paprika.
- Add 2 cups chicken stock.
- Return the chicken to the casserole dish. Bring to a simmer on the stovetop.
- Cover the casserole dish and transfer to the preheated oven. Roast for 1 hour 30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
28g
Fat
92g
Carbs
4g
