- 1½ kg chicken
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g smoked back bacon, preferably from a whole piece, cut into small chunks
- 1kg new potato, peeled
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 16-20 shallot or small onions
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- ½ bottle white wine
- 250g pea, frozen are fine
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- bunch soft green herbs such as tarragon, chives or parsley, chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
Heat oven to 220C/fan 200C/gas 7. Season the chicken inside and out with salt and pepper. Heat the butter in a casserole dish until sizzling, then take 10 mins to brown the chicken on all sides. Remove the chicken from the dish, then fry the bacon until crisp. Add the potatoes and shallots, then cook until just starting to brown. Nestle the chicken among the veg, pour over the wine, then pot-roast, undisturbed, for 1 hr or until the chicken is cooked.
After 1 hr, remove the chicken and place the pan back on the heat. Stir the peas into the buttery juices, adding a splash of water if the pan is dry, then simmer until the peas are cooked through. Finally, add any juices from the rested chicken, then stir through the herbs and serve with the chicken.