Pot-Roast Chicken with Potatoes, Bacon, Garlic and Thyme
2 tbsp olive oil
Salt and pepper
1 Farm Fresh chicken
130g Streaky Bacon cut into pieces
12 cloves of garlic, peeled
1 Glass white wine
1kg potatoes, washed, peeled and cut into large chunks
5-6 sprigs of fresh thyme
300ml chicken stock
Preheat the oven to 150C/330F/Gas Mark 2.
Using a deep cast-iron pot with a lid, melt the butter with the olive oil.
Season the chicken all over and inside, then slowly brown its surfaces in the fat, turning the bird over and around for about 15 minutes.
Remove to a plate. Add the Bacon and garlic to the pot and allow both to sizzle and brown slightly, then pour in the wine.
Add the potatoes now and turn with a spoon through the fatty residue until well coated.
Stir in the thyme sprigs and stock and return the chicken to the pot, burying it deep among the potatoes.
Bring all the ingredients up to a bubbling simmer over a low heat, cover and transfer to the oven.
Cook for 1½ hours, until the potatoes are very tender and the chicken juices will run clear when you pierce the leg.
Serve direct from the pot at the table, carefully lifting the chicken onto a hot serving dish for jointing.
Spoon some of the potatoes – together with plenty of the juice – around each serving.