Yield: 4 servings
|30 millilitres||Olive oil; (2tbsp)|
|Free-range corn fed chicken weighing; (3-4lb)|
|; approximately 1.5-1.75kg|
|1||200 g pack Waitrose Danish Smoked Bacon|
|2||Cloves garlic; peeled and roughly|
|700 grams||Desire potatoes; peeled and diced (1|
|1 pack||Fresh sage leaves; roughly chopped|
|12||Shallots; peeled and halved|
|1||280 g jar Waitrose Sundried Tomatoes in; drained and chopped|
|20||Mixed Green and Black Olives in Herbs|
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.