SMOKED PEPPER CHICKEN POT ROAST

Ingredients:

2	tbsp	cooking oil
1 (1 kg)	pc	MAGNOLIA CHICKEN TIMPLADOS ROASTERS SMOKED PEPPER
1/4	cup	MAGNOLIA GOLD BUTTER SALTED
1 (100 g)	pc	onion, cubed
2 (52 g each)	heads	garlic, washed and halved horizontally with skin-on
1 (160 g)	pc	carrot, cut into batons
1 (240 g)	pc	singkamas, cut into batons
1/4	cup	white wine
4	cups	chicken stock

Procedure:

Heat oil in a pot and brown chicken. Set aside.
In the same pot, melt butter and sauté onion until tender. Add chicken breast side down, garlic, wine and chicken stock. Cover and simmer for 40 minutes, inverting chicken midway.
Add carrot and singkamas. Cover and cook for another 5 minutes until veggies are tender and chicken is cooked through.

Makes 8 servings.
(Yield: 1 chicken (8 pc) & 2-1/2 cups stock/1 pc chicken per serving)

Tip/s:

Make chicken stock by dissolving chicken cube in hot water or by boiling chicken bones.

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