Go Back

Chicken in a pot with orange, dijon and garlic

This creamy flavourful chicken is cooked in one pot. It has easy to get ingredients and it almost cooks itself
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Chicken Dishes, Main Course, Maincourse, One pot cooking
Cuisine Australian
Servings 4

Ingredients
  

  • 1.2 kg. chicken or 4-6 bone in chicken pieces (2.6 lb)
  • 80 ml olive oil 2.7 fl oz
  • 5 gm salt 1 teaspoon
  • 300 gm onion chopped (2 medium)
  • 5 cloves garlic large, minced
  • 200 gm carrot peeled and sliced into 1 cm chunks (2 medium)
  • 2 each oranges zest and juice- 125 ml
  • 1 Tablsp thyme dried thyme leaves (use 2 teaspoon fresh)
  • 2 Tbsp dijon mustard
  • 250 ml cream 1 cup
  • 1 each stock cube, chicken flavour (0r 250 ml chicken stock)
  • 250 ml water 8.45 fl oz
  • 2 teaspoons honey you could also use white sugar
  • 125 ml cream
  • 1/4 bunch parsley, flat leaf chopped

Instructions
 

Set the oven to 190 C or 370 F

  • You will need a pot to bake your chicken in that is big enough to fit a whole chicken ( or chicken pieces). No lid is needed. The pot needs to be deep enough to protect the chicken. This is great served with a salad or steamed broccoli
  • Peel and chop the onion, carrot and garlic. Zest the two orange. Add 50 ml (2-3 Tablespoons) of oil to a pot over medium heat. Add the chopped vegetables, thyme and zest and cook till softening but not colouring. About 5-8 minutes stirring constantly
  • Add the water and stock cube (or chicken stock),125 ml orange juice (1/2 cup), honey and the cream. Leave to simmer on a low while you prepare the chicken
  • Pat the chicken dry with paper towel and then paint with olive oil and salt and pepper. Put the chicken into the pot onto the top of the sauce. Put the entire pot uncovered into the oven.
  • Bake the chicken for 30 minutes and then rotate the dish so that the chicken cooks evenly
  • The chicken will start to turn golden and the sauce will reduce a little. After 60 minutes (for a whole chicken- about 40 for chicken pieces) check the chicken. Use a small sharp knife and piece the inside of the leg. The juices should run clear. If you are a little unsure bake for another 15 minutes before removing from the oven
  • Remove the chicken from the pot and sit on a plate to catch the juices. Put the pot back onto the stove. Stir over low heat to bring the sauce back together. Add the extra cream (1/2 cup) and bring back to the boil. Add the chopped parsley
  • Cut the chicken into 4 pieces and add the juices back to the pot
  • Serve this with salad or steamed broccoli, rice or garlic bread to mop up the sauce

Notes

This is not a tricky recipe. Just make sure the chicken is fully cooked through.
If you have cut the chicken and it is not fully cooked then put the pieces back into the pot with the sauce and simmer till fully cooked.
Use a good quality dijon like Maille. 
Carrots in this recipe are perfect because they keep there texture and carrots go so perfectly with these flavours
Keyword baking, chicken dishes, One pot