Pot Roast Chicken with Smokey Bacon and Beans

I made this whole chicken last week for a Sunday roast and oh dear, we all enjoyed it so much.

I chose to serve the chicken with roasted potatoes instead of mashed potatoes and steamed veggies.

The sauce you get from cooking the chicken is unreal and so different than the usual gravy we would be used to.

Always look for the Bord Bia Quality Mark when purchasing chicken so that you know that it has been produced to the highest Bord Bia Quality standards which have been verified at every stage.

A wonderfully comforting Roast Chicken with a delicious sauce.

Serves 4

Time: 1½ hours

1 x 1½kg Quality Mark chicken

2 tablespoon 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, barlotti, kidney, rinsed and drained

Salt and freshly ground black pepper

To serve: Creamy mashed potatoes or crunchy roast potatoes and roasted vegetables

Preheat 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 or roast potatoes and roasted vegetables.

Check out http://www.bordbia.ie/qualitychicken for recipe inspiration and #MakeItYourWay and get cooking with chicken!

Collaboration with Bord Bia

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