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CREAMY POT ROAST CHICKEN

Ingredients:

1 (1.2 kg) pc MAGNOLIA WHOLE CHICKEN, cut out the backbone and flatten (butterflied)
1/2 tsp iodized fine salt
1/4 tsp pepper
1 (5.5 g) tbsp Italian seasoning
2 tbsp cooking oil
4 cloves garlic, crushed
2 cups chicken stock
2 (250 mL each) packs MAGNOLIA ALL PURPOSE CREAM
2 (220 g) pc potatoes, peeled and cubed
2 (200 g) pc carrots, peeled and cubed
1 (4 g) stalk parsley, chopped

Procedure:

  1. Season chicken with salt, pepper, and seasoning.
  2. Heat oil in a pot and sear chicken skin side down for 3 minutes or until golden brown.
  3. Flip chicken and add garlic. Pour chicken stock and 1 pack of cream. Cover and cook for 40 minutes.
  4. Add potatoes, carrots, and half of the parsley. Cover and cook for 10 minutes until vegetables are tender. Add another pack of cream. Mix well and simmer once.
  5. Transfer to a serving dish and sprinkle with remaining parsley.

Makes 8 servings.
(Yield: 1 whole chicken & 4 cups of sauce and vegetables/ 1 portion chicken and 1/2 cup sauce and veggies)

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