Pot Roasted Chicken with Peppercorn Sauce by Manu

Serves 4, Prep: 30 mins, Cook: 1 hour

Ingredients
1/3 cup plain flour
2 teaspoon smoked paprika
½ teaspoon ground black pepper
Sea salt flakes, to taste
6 large chicken thigh cutlets (1.75kg), skin on and bone in
30g salted butter
1 tablespoon olive oil
6 eschalots, peeled, halved
3 sprigs fresh rosemary, leaves removed
2 cloves garlic, thinly sliced
250ml (1 cup) dry white wine
750g chat potatoes, halved
¾ cup chicken stock
2 x 150g pouches Peppercorn Sauce by Manu
Roasted Dutch carrots and buttered green peas, to serve

Method
1. Preheat oven to 180C (fan-forced).
2. Combine flour, paprika and pepper in a large bowl. Season with salt. Dust chicken in flour mixture, shaking off excess.
3. Heat butter and oil in a flameproof, ovenproof casserole dish over high heat. Cook the chicken, in two batches, skin-side down for about 3 to 4 minutes, until well browned. Turn over and cook for a further 1 to 2 minutes, then remove from dish.
4. Add eschalots, rosemary and garlic. Cook, stirring over a medium heat, for about 2 to 3 minutes, until softened. Add wine and bring to boil. Boil for 1 minute. Add stock and return to the boil, then stir in Peppercorn Sauce by Manu.
5. Return chicken to dish and cover with lid. Transfer to oven and roast for 1 hour, or until chicken is cooked through and potatoes are tender.
6. Serve with roasted carrots and buttered peas.

TIP Replace chicken thigh cutlets with chicken marylands, if preferred.