Tomatoey Pot-Roast Chicken |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Juicy, succulent chicken flavoured with tomato is the result of this long, slow cooking. Ingredients:
1 tablespoon olive oil |
7 ounces bacon, chopped |
1 chicken, about 3lbs |
2 -3 garlic cloves, sliced |
3 leeks, washed and cut into 1 1/2in chunks |
3 -4 sticks celery, cut into 1 1/2in chunks |
1 3/4 lbs chopped tomatoes |
2 tablespoons tomato paste |
2 teaspoons worcestershire sauce |
1/2 quart chicken broth, hot |
Directions:
1. Preheat the oven to 300°F Meanwhile, heat the oil in a large, flameproof casserole, add the bacon and fry for 1-2 minutes. Add the chicken and fry for 4-5 minutes, turning frequently so that it is golden in colour on all sides. Remove the chicken from the pan and transfer to a plate to keep warm.
2. Add the garlic, leeks and celery and fry for 2-3 minutes until beginning to soften. Add the chopped tomatoes, tomato paste and Worcestershire sauce, then pour in the chicken broth. Season generously and return the chicken to the pan. Bring to the boil.
3. Cover with the lid and transfer to the preheated oven. Cook for 3 to 3 and a half hours, stirring occasionally, until the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Serve with mashed potato and fine beans.
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