prep 15min cooking 40min
1 whole chicken – cut into 6 pieces
1 brown onion – diced
good sprig rosemary
200g diced bacon
150ml dry white wine
300g button mushrooms
4 medium potatoes – peeled and cut into small chunks
Heat oil and butter in a heavy bottomed casserole dish and brown chicken pieces with a generous amount of salt and pepper. Once chicken is browned set aside.
Add onion and herbs and sweat for 5 minutes.
Add bacon and cook until fragrant.
Add wine and bring to the boil then turn to low.
Stir in mushrooms.
Cover loosely with foil and then a lid and cook on low for 30 minutes.
For potatoes grab a separate pan add oil and fry potatoes on a low heat for 15 minutes. You will need to constantly turn them to avoid sticking. Towards the end add a splash of water to deglaze the pan as well as steam the potatoes
Add potatoes to casserole and mix through gently and cook for a further 5 minutes.
Plate up with mushrooms, potato, and sauce in a bowl with a chicken piece placed on top.
Sour dough on the side is not essential however suggested.
Simple ingredients and super tasty!