Pot Roasted Chicken

This dish makes a regular appearance on Danish and Swedish dinner tables, taken from The Nordic Cookbook

Preparation and cooking time: 2 hours
Serves 4


1 chicken, liver, heart and gizzard reserved
butter, for browning
cooking oil, for browning
2 carrots, cut into medium pieces
8 small shallots
6–12 button mushrooms, depending on size, whole, halved or quartered, according to their size and your preference
2 cloves garlic, crushed with the side of a knife
1 bay leaf
2 sprigs thyme
200 ml/7 f oz (3/4 cup plus 1 tablespoon)
white wine
salt and white pepper, to taste


Follow instructions for trussing the chicken. Season it well with salt and pepper, both inside and out. 

Melt some butter with a little oil in a heavy cast iron pot or ovenproof dish over a medium–high heat and brown the bird all over. Take the pot of the heat and sit the bird breast-side up. Add the liver, heart, gizzard, vegetables, garlic and herbs, then pour in the wine. Cover with a lid and bring to a simmer over a low heat. (Or place it in an oven, preheated to 150ºC/300ºF/Gas Mark 2.)

Cook the bird for 30–40 minutes, which makes it just cooked and juicy, or longer if you like it more well-done. When the chicken is ready, strain of the cooking liquid and use it to make gravy or cream sauce, as you prefer. Follow instructions for carving the chicken and arrange on a serving platter with the vegetables from the pot. Serve the sauce in a sauce boat on the side.