Olia Hercules Pot-Roast Chicken with Herby Crème Fraiche recipe on Sunday Brunch

Olia Hercules served up a tasty Pot-Roast Chicken with Herby Crème Fraiche on Sunday Brunch.

The ingredients are: 150ml creme fraiche, 25g dill and/or parsley, 4g garlic cloves, 1 tbsp rapeseed oil, 1 large chicken, 1.4kg sea salt and black pepper.




See recipes by Olia in her book titled: Summer Kitchens: The perfect summer cookbook available from Amazon now.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.