One Pot Roast Chicken

with Shallot and Fennel Bean Broth

With a prep time of just 10 minutes, this is a perfect one pot dish for a relaxing weekend via author, food writer and cook, Anna Barnett. This hearty chicken with shallot and fennel bean broth is cooked in a Miele Steam Combination Oven set to 180 degrees conventional heat with 50% humidity to lock in moisture and keep the chicken plump, while also ensuring a crispy skin with bundles of flavour.


  • 1 organic chicken (1.3/5kg)

  • 4 banana shallots – finely sliced

  • 2 stalks of celery – finely sliced

  • 2 inch ginger – peeled, cut into matchsticks

  • ½ head of garlic

  • ½ head fennel – finely sliced

  • ½ lemon

  • Small bunch of dill

  • 200ml white wine

  • Sprinkle of salt

  • ½ tsp white pepper

  • 2 fresh bay leaves

  • 1 tin of borlotti beans

  • 850ml - 1L chicken stock


  1. Preheat a Miele steam combination oven, setting it to 180ºC on the conventional heat setting at 50% humidity. This will keep your chicken plump and lock in moisture, while delivering a perfectly crisp chicken skin with bundles of flavour.

  2. Prepare all ingredients and combine all vegetables and herbs in a large casserole dish before placing the chicken on top. Add the white wine, stock and a little oil and seasoning over the chicken to finish.

  3. Place in the oven with a lid on for an hour, before giving it a stir and cooking for a further 20-30 minutes depending on the size/weight of your chicken.

  4. Serve by placing the pot in the middle of the table for everyone to self serve, or remove some of the meat and serve in a soup or broth style.

  5. For extra heat, sprinkle some white pepper. A little grated hard cheese is always a great addition, too.

About the Author

Food writer and author, Anna Barnett lives in East London and currently contributes to The Evening Standard, while running her own website and cookery classes. Anna has written two cookery books, ‘Eat The Week’ and ‘How to be Gluten Free and Not Lose Friends’ as well as writing a guest column for the Independent for several years entitled, ‘The Reluctant Vegetarian’ and contributing to Grazia and Vogue. Website: Instagram: @annabarnettcooks

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