It's for a pot-roast chicken and it's really easy (I don't do difficult/fiddly cooking).
1 whole chicken
70-100g cubed pancetta
3 or 4 roughly chopped shallots
1 tin of chopped tomatoes with added herbs
handful (about 150g) trimmed green beans
olive oil
white wine
6-ish new potatoes with skin on or larger waxy potatoes cut into large pieces
Pre-heat oven to 200c or 180c for fan oven
You need a heavy bottomed casserole dish big enough to fit the chicken in without being squashed at the sides. If your casserole dish can't be used on the stove top then use a frying pan for the frying bits.
Put a generous amount of olive oil in the casserole, enough to completely cover the bottom without tipping the dish. Heat on the stove top and then brown the top and bottom of the chicken for a few minutes. Remove the chicken and set aside.
Fry the shallots and pancetta on a medium heat until the shallots are soft. Turn off the heat and add the tomatoes, green beans and a third of a bottle of white wine (drink the rest with your meal ). Stir, then move to the edges to leave room for the chicken. Put chicken in, the liquid should come just under half-way up the chicken. If needed add a little more wine or some stock/hot water. Put the potatoes around the edges.
Cover with a tight fitting lid and cook in the oven for about an hour, removing the lid for the last 10 mins.
I served it with crusty bread and salad, but it would be good with pasta or rice as well.
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25 replies
bran · 22/10/2007 12:15
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sleepycat ·
16/11/2007 15:13
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