Pot-roast chicken with brown rice and beer

Tristan Welchs nutritious chicken and rice makes an easy one-dish meal for the whole family
By Tristan Welch
Pot-roast chicken with brown rice and beer
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 45 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 knob butter
  • 1 chicken
  • 1 bunch small carrot, peeled
  • 1 bunch radishes, trimmed
  • 500 ml wheat beer
  • 250 ml chicken stock
  • 200 g brown rice, rinsed
  • 1 bay leaf


1. Preheat the oven to 150C/130C fan/gas 2.

2. Melt a little butter in a large flameproof casserole over a medium heat. Season the chicken with salt and brown nicely on all sides, then set aside. Add the vegetables to the casserole and cook, turning, until browned.

3. Return the chicken to the pan and arrange the vegetables around it. Pour in the beer, bring to the boil, then add the chicken stock, rice and bay leaf. Season with salt and freshly ground black pepper, then cover and transfer to the oven for 1 hour 30 minutes.

4. To serve, cut the chicken into portions and arrange on a bed of rice and vegetables, spooning over some of the thickened pan juices.

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