Cook Culinary & Craft Studio

Pot Roasted Chicken with Apricots, Mustard and Honey

Recipe by
120 Minutes
Prep: 20 Minutes | Cook: 100 Minutes | Servings: 6

I Love this method of cooking a whole chicken, though I never include it in a course as its impractical to both cook and serve several whole birds in one lesson, which is a pity because you would be more inclined to cook it after tasting it!

The amount of water and cooking time depends on your pot so just keep an eye on the liquid. Once cooked you are left with sweet, thickened sauce to spoon over the meat (which just falls apart) so be sure to serve this with rice, mash potatoes or couscous to mop it up.

Pot roasted chicken with honey, mustard and apricots


  • 1 large whole free range chicken
  • Maldon salt and pepper to season
  • 2 tablespoons olive oil
  • 2 onions, finely chopped
  • 1 cinnamon stick
  • 2 star anise
  • 2 tablespoons Ina Paarman chicken stock powder
  • About 4 cups of water
  • ½ cup medium cream sherry
  • 2 tablespoons honey
  • 2 tablespoons whole grain mustard
  • Finely grated zest of 1 orange ( I sometimes use fresh ginger instead)
  • 100g dried, soft Turkish apricots


  1. Place the apricots and sherry in a bowl, cover with cling wrap and heat in the microwave for about 2-3 minutes or until the apricots are soft
  2. Season the chicken with salt and pepper
  3. Heat the oil in a large pot with a tight fitting lid and brown the chicken on both sides
  4. Remove from the pan and set aside
  5. Add the onion to the pot and fry until browned
  6. Add the remaining ingredients, place the chicken back into the pot
  7. Place the lid on the pot and cook the chicken for at least an hour, checking the sauce
  8. It’s ready when its starts to loose it’s shape as the meat starts to fall from the bone

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