16th January 2022

Matt had Alex over today and so not being sure how much she likes spice I thought I would put the spicy massaman in the freezer for another day and make my first chicken pot roast with roasties. 

Pot roasts are very popular but something I have never done but to make it we put oil in the bottom and put the chicken in a very hot oven for 20 mins, took it out, removed the chicken and put soffritto in and cooked it until it was soft, then added prosecco and brought to the boil and added stock, put the lid on and cooked for an hour then took off the lid and browned the top.  The meat was really moist and the juices were really delicious.

Although, as ever, the star of the show were the roasties that had been cooked in the porchetta fat, I made more than needed and there was not 1 leftover potato by the time the dishwasher was filled.