Ingredients for 4 people:
2 tbsp olive oil
100g smoked streaky bacon, chopped
1 whole chicken, approx 1.6kg (ours was 1.7kg)
3 sprigs of thyme (I added some dried thyme as well)
2 large leeks, trimmed and very thickly sliced
2 celery sticks, trimmed and very thickly sliced
200ml white wine
200ml chicken stock (I used vegetable as I didn't have chicken)
Winter Salsa Verde:
3 anchovy fillets in oil, drained
A garlic clove, chopped
A handful of celery leaves
A large handful of flat leaf parsley, chopped
2.5 tbsp red wine vinegar (we used sherry vinegar as I didn't have red wine vinegar)
2 tsp rosemary, finely chopped
2 tsp sage, finely chopped (I used dry)
120ml extra virgin olive oil
Preheat the oven to 200C / 180C fan / gas mark 6.
Heat 2 tbsp of olive oil in a large casserole dish with a lid - you need to be able to fit the chicken in this dish. Add the bacon and cook, stirring, until it starts to brown. (Don't over cook as they will continue browning when you add the chicken).
Push the bacon to the edges of the pan and then add the chicken and cook for 3 minutes on each side until golden brown all over. Turn it breast side up to finish.
Then add the thyme, leeks and celery to the pan along with the wine and chicken stock.
Pop the lid on and roast in the oven for 1.5 hours.
To make the salsa verde, prepare all the ingredients and then blitz together in a food processor. Season to taste.
Finally serve the chicken vegetables and pan juices with spoonfuls of salsa verde.