- 1 x 1½kg chicken
- 2 tablesp. rapeseed or olive oil
- 120g smoked bacon lardons
- 1 medium carrot, peeled and finely diced
- 1 stick of celery, finely diced
- 1 medium onion, peeled and finely diced
- 250ml chicken stock, homemade if possible
- 250ml dry cider or water
- 400g tin of your favourite beans e.g. cannellini, borlotti, kidney, rinsed and drained
- Salt and freshly ground black pepper
Bookmark Recipe
Pot Roast Chicken with Smokey Bacon and Beans
4 people
1 h
30 min
Nutrition per serving
-
kcal588kcal
-
protein50g
-
iron4.5mg
-
carbs46g
Ingredients
To serve:
- Creamy mashed potatoes and roasted vegetables
Main
- 1 x 1½kg chicken
- 2 tablesp. rapeseed or olive oil
- 120g smoked bacon lardons
- 1 medium carrot, peeled and finely diced
- 1 stick of celery, finely diced
- 1 medium onion, peeled and finely diced
- 250ml chicken stock, homemade if possible
- 250ml dry cider or water
- 400g tin of your favourite beans e.g. cannellini, borlotti, kidney, rinsed and drained
- Salt and freshly ground black pepper
Side
To serve:
- Creamy mashed potatoes and roasted vegetables
Method
Copy TextPreheat the oven to Gas Mark 4, 180°C, (350°F).
Heat a tablespoon of oil in an ovenproof casserole dish big enough to take the chicken. Add in the bacon and brown for 3-4 minutes.
Then add the carrot, celery, onion, salt and pepper and cook for another 3-4 minutes.
Place the chicken in the casserole and season with salt and pepper. Pour in the stock and cider/water. Bring to a simmer then cover the casserole tightly and place in the oven.
Cook for an hour then remove from the oven. Add the beans to the casserole and stir them through. Add some water if the sauce is drying out. Return the casserole, uncovered, to the oven and cook for another 20 minutes.
Serve the sliced chicken with the sauce, mashed potatoes and roasted vegetables.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat the oven to Gas Mark 4, 180°C, (350°F).
Heat a tablespoon of oil in an ovenproof casserole dish big enough to take the chicken. Add in the bacon and brown for 3-4 minutes.
Then add the carrot, celery, onion, salt and pepper and cook for another 3-4 minutes.
Place the chicken in the casserole and season with salt and pepper. Pour in the stock and cider/water. Bring to a simmer then cover the casserole tightly and place in the oven.
Cook for an hour then remove from the oven. Add the beans to the casserole and stir them through. Add some water if the sauce is drying out. Return the casserole, uncovered, to the oven and cook for another 20 minutes.
Serve the sliced chicken with the sauce, mashed potatoes and roasted vegetables.
Serving Suggestions
Mashed potatoes and roasted vegetables.
Recipe Video
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