Pot roast chicken

Method

1. Preheat the oven to 190°C/gas 5.

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

3. Add the bacon to the casserole and fry for a few minutes then add the onion, garlic, celery and thyme.

4. Pour in the chopped tomatoes. Add the Worcestershire sauce, anchovy essence and smoked paprika.

5. Stir all the ingredients together and then add the chicken stock.

6. Return the chicken to the casserole and bring to the boil. Put the lid on the casserole and cook in the oven for 1 hour 30 minutes.

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Ingredients

1.5kg chicken
1-2 tbsp Olive oil, for frying
225g rashers of streaky bacon, chopped
1 onion, roughly chopped
3 garlic clove, chopped
2 celery stalks, sliced
2 tbsp thyme leaves
400g tinned chopped tomatoes
generous splash of Worcestershire sauce
1 tsp anchovy essence
1 tsp smoked paprika
600ml chicken or vegetable stock

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