An enticing recipe of spiced rice served with a creamy chicken casserole style sauce.


  • 1 large Chicken about 2.5kg/5½lb

  • 1 carrot peeled and halved

  • 1 Onion peeled and halved

  • 6 whole black peppercorns

  • 1 large sprig fresh Parsley

  • 1 large sprig fresh Thyme

  • 750 ml chicken stock

  • 250 ml white wine

  • salt and freshly ground black pepper

  • 250 ml Single Cream

  • 3 tablespoons Roux equal quantities of butter and flour stirred together over a low heat for 20 seconds


  • 1.

    Preheat the oven to 160/C325F/Gas 3.

  • 2.

    Remove any giblets from the chicken carcass and place the chicken in a large saucepan or casserole dish. Add the carrot, onion, peppercorns, herbs, stock and white wine to the saucepan and bring up to the boil.

  • 3.

    Season with salt and freshly ground black pepper, cover with the lid and place in the preheated oven to cook for 1½-2 hours or until the chicken is completely cooked. Test this by pulling the leg - if it feels as though it will come away from the carcass easily and the juices run clear when pierced, then it is ready. (For a larger chicken, cook for 20 minutes per 450g/1lb/ plus 30 minutes.)

  • 4.

    Remove the chicken from the stock and place the chicken on a large clean plate. Remove all the meat from the carcass, discarding the skin and bones. Cut the chicken into strips approximately 1cm/½in wide and 5cm/2in long. Cover the meat and keep warm.

  • 5.

    Remove the vegetables, peppercorns and herbs from the liquid in the saucepan and discard. Add the cream, bring up to the boil and cook uncovered for a few minutes. If the flavour

  • 6.

    Is a little weak, boil until the taste becomes stronger. Season to taste with salt and freshly ground black pepper.

  • 7.

    Whilst the liquid is still boiling, whisk in the roux - you need enough to thicken the mixture so it just about coats the back of a spoon.

  • 8.

    Once the sauce is at the right consistency, place the chicken and any juices back in the saucepan. Season to taste with salt and freshly ground black pepper.

  • 9.

    Serve with pilaff rice, mashed potatoes or boiled new potatoes and green salad with honey mustard dressing.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 719kj
  • Fat Total 51g
  • Saturated Fat 22g
  • Protein 40g
  • Carbohydrate 13g
  • Sugar 5g
  • Sodium 1038mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Janice58Report
Just seen on tv so haven't tried.Looks good will try tonite