Tips

Pot Roast Chicken

An all-time family favourite that features at least once a month at home.

Get the main structure of the pot-roast right and your choice of vegetables can vary with the season

Serves 4

1.5kg/ 3 lb 5 oz whole fresh chicken
1-2 tablespoons olive oil
175g/6 oz smoked streaky bacon, chopped
1 onion, roughly chopped
3 garlic cloves, finely chopped
2 bay leaves
2 celery stalks, cut into 1 inch chunks
2 carrots, cut into 1 inch chunks
12 new potatoes, washed
1 tablespoon fresh thyme leaves
400g/14 oz can chopped tomatoes
1 tbsp Worcestershire Sauce
900ml/pint and a half chicken or vegetable stock
225g/8 oz broccoli florets
115g/4 oz frozen peas
Handful spinach, washed
115g/4 oz frozen baby broad beans
Salt and ground black pepper

Preheat the oven to 190C/gas mark 5.

Place a large casserole dish over a high heat on the hob, add the olive oil and when hot, add the whole chicken to the dish, turning occasionally until brown all over. Remove and set aside.

Add the bacon to the casserole dish and fry for a few minutes then add the onion, garlic, celery, carrots, potatoes, thyme and bay leaves.

Pour in the chopped tomatoes and add the Worcestershire sauce.

Sir in all the ingredients together then add the chicken stock.

Return the chicken to the casserole dish and bring to the boil.  Put the lid on the casserole and cook in the oven or on top of the hob for 45 minutes to an hour.

Remove the chicken and set aside in a warm place.  Add the green vegetables to the pot and cook on the hob for six minutes.

Carve the chicken, spoon the vegetables and broth into bowls and top with the chicken.