Prep:  20 mins
Cook:  1 hrs
Serves:  4
Average: 4.4 (33 votes)
Recipe by: Breville
Recipe by: Jennene Plummer, Woman's Day. This recipe uses the Breville Fast Slow Cooker - Slow Cook with all the time in the world, or Pressure Cook in no time at all.
Credit: Jennene Plummer: Woman's Day

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Pot Roast Chicken
  1. Select SAUTE/SEAR function and set the timer for 20 minutes. Press START and allow to heat for 3 minutes. Add the butter and brown the chicken for 4-5 minutes on each side. Remove
  2. Add the mushrooms, leek and garlic and saute for 3-4 minutes, stirring occasionally
  3. Stuff the chicken cavity with the lemon and thyme. Return to cooker and arrange potatoes around the chicken. Pour over the combined stock, wine and mustard
  4. Select PRESSURE COOK and high pressure. Set timer for 30 minutes. Place lid on cooker and close the valve. Press START
  5. Once cooking time is complete open the valve to release all the steam before opening the lid
  6. Remove the chicken and vegetables to a serving platter. Cover and rest for 10 minutes
  7. In a jug, whisk cornflour into cream. Add to the sauce in the cooker. Select SAUTE/SEAR and set the timer for 6 minutes. Press START. Cook, stirring until mixture boils and thickens. Simmer for 3 minutes. Serve with the carved chicken and vegetables
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