1 1/4 lb (550 g) small or medium potatoes, quartered lengthwise
3 1/2 lb (1.5kg) oven-ready chicken
2 tbsp (1 oz) 25 g butter
8 oz (225g) carrots, sliced
8 oz (225g) button onions, peeled and left whole
4 oz (l00 g) streaky bacon, cut into strips
1/4 pt (150ml) water
1 chicken bouillon cube (stock cube)
salt and pepper
Heat the oven to 350°F (180°C) mark 4.
1. Melt the butter in a frying pan. Add the carrots, onions and bacon and fry gently for about 8 minutes or until the three ingredients are pale golden brown and the fat has run out of the bacon. Lift them out with a slotted spoon and place in a large 5 pt (2.81) heatproof casserole.
2. Add the chicken to the fat remaining in the pan and fry quickly to brown on all sides. Lift it out and place on top of the vegetables in the casserole. Add the water and crumbled bouillon cube to the pan and bring to the boil, stirring constantly. Pour over the chicken and season well with salt and pepper. Cover with a tight-fitting lid or foil and cook in the oven for 45 minutes.
3. Add the potatoes to the casserole, ensuring that they are well covered by the stock. Return to the oven and cook for a further hour or until the chicken is tender. Lift out the chicken and place on a warm serving dish. Spoon some of the vegetables around and serve the remainder separately.
4. Accompaniments: If you like a lot of vegetables, you might serve this with peas which are quick and simple to cook.
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