| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tuscan |
Waitrose1 |
4 |
servings |
INGREDIENTS
| 30 |
ml |
Olive oil; (2tbsp) |
|
|
Free-range corn fed chicken weighing; (3-4lb) |
|
|
; approximately 1.5-1.75kg |
| 1 |
|
200 g pack Waitrose Danish Smoked Bacon |
|
|
; Lardons |
| 2 |
|
Cloves garlic; peeled and roughly |
|
|
; chopped |
| 700 |
g |
Desir.e potatoes; peeled and diced (1 |
|
|
; 1/2lb) |
| 1 |
pk |
Fresh sage leaves; roughly chopped |
| 12 |
|
Shallots; peeled and halved |
| 1 |
|
280 g jar Waitrose Sundried Tomatoes in; drained and chopped |
|
|
; Oil |
| 20 |
|
Mixed Green and Black Olives in Herbs |
INSTRUCTIONS
Heat the oil in a flameproof casserole dish. Add the chicken and brown all
sides for 2-3 minutes. Add the bacon and garlic and cook for 3-4 minutes.
Cover and place in a preheated oven 180ºC, 350ºF, gas mark 4 for
30 minutes.
Add the potatoes, sage and shallots. Return to the oven and continue to
cook for a further 30 minutes.
Stir in the sundried tomatoes and olives and cook for a final 10 minutes or
until the chicken is thoroughly cooked. Check by piercing the thickest part
of the leg with a sharp knife; if the juices run clear, the chicken is
cooked.
Remove the chicken from the casserole using two forks and place on a warmed
serving plate.
Arrange potatoes, tomatoes and remaining ingredients around the chicken.
Spoon the juice over the top and garnish with fresh sage leaves.
Converted by MC_Buster.
NOTES : A whole chicken roasted and served with sundried tomatoes, olives
and potatoes is a complete meal in itself. A wide range of olives are
available from the delicatessen counter, including mixed green and black
olives in herbs, large black olives, Tuscan and Kalamata olives.
Converted by MM_Buster v2.0l.
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