Total Time
1h 45m (+6h marinating)
Serves
Total Time
1h 45m (+6h marinating)
Serves
A note from our chef
A fantastic way to showcase the Herb Fed free range chicken you can find on Lakings’ butchery counter – it’s got a fab story – this one-pot dish is perfect for all of you organised folk. Marinate overnight, pop all the ingredients in the dish when you’re ready to cook and that’s that… an hour or so later and you’ll have a dish that will son become a household favourite.
Rosie recommends: I like serving this one with simple sautéed potatoes and a green salad, let this incredible chicken do the talking.
Here’s what you’ll need
- 1 Herb Fed, free range chicken – pay attention to the weight – around 1.5kg is perfect. The chicken will need to be jointed into 8 pieces – our butchers can do this for you, just ask when ordering.
- 100g melted butter
- 4 chopped ripe plum tomatoes, or tinned is fine
- 4 tablespoons olive oil
- 100ml white wine – make sure its drinking quality because there’ll be plenty left
- 100ml port
- 100ml brandy and extra to taste
- 5 peeled and smashed garlic cloves – to smash a garlic clove, use the heel of your knife
- 1 tablespoon Dijon mustard
- 4 bay leaves
- 180g roughly chopped smoked streaky bacon
- 2 peeled and sliced onions
- Small bunch of parsley, chopped finely
- Smoked paprika
- Sea salt flakes and pepper
Equipment
- Earthenware
- Cast-iron casserole, or large frying pan with a lid that can go into the oven
Step-by-step method
- Season the chicken with salt, pepper and smoked paprika in the roasting dish you’ll cook it in. Combine the rest of the ingredients (yes, all of them) for the marinade and pour over the chicken.
- Leave for at least 6 hours, but overnight would be better.
- Preheat your oven to 200°, then place your marinated chicken in for 20 minutes before turning the heat down to 180°.
- Cook for another 40 minutes, or until the juices run clear. You can test this by poking a sharp knife into the thigh of the chicken.
- At the end of cooking, feel free to add an extra splash of brandy. Once you’ve taken the chicken out of the oven, leave to rest for 10 minutes before serving: resting the chicken is as important as cooking it.
- Serve straight from the dish at the table – but remember to put a heat proof mat down first.
