pot roast chicken
serves four
50g butter
2 tbsp olive oil
salt + pepper
1 chicken
about 120g streaky bacon, diced
8 cloves of garlic, peeled but whole
60ml white wine
about 800g potatoes, in chunks
6 sprigs of thyme
300ml chicken stock
Melt the butter and oil in a large oval casserole. Season the chicken inside and out and brown. Remove. Add the bacon and garlic and sauté until starting to colour. Add the wine and scrape the bottom of the pan with a wooden spoon to loosen any crusty bits. Add the potatoes and turn to cover in the oil. Remove half of the potatoes with a slotted spoon. Nestle the chicken and herbs into the pot, pour the remaining potatoes back in and add the stock. Bring to a simmer, cover and cook in the oven at 160C/140C fan for about 1½ hours.
50g butter
2 tbsp olive oil
salt + pepper
1 chicken
about 120g streaky bacon, diced
8 cloves of garlic, peeled but whole
60ml white wine
about 800g potatoes, in chunks
6 sprigs of thyme
300ml chicken stock
Melt the butter and oil in a large oval casserole. Season the chicken inside and out and brown. Remove. Add the bacon and garlic and sauté until starting to colour. Add the wine and scrape the bottom of the pan with a wooden spoon to loosen any crusty bits. Add the potatoes and turn to cover in the oil. Remove half of the potatoes with a slotted spoon. Nestle the chicken and herbs into the pot, pour the remaining potatoes back in and add the stock. Bring to a simmer, cover and cook in the oven at 160C/140C fan for about 1½ hours.
