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    Tomatoey Pot-Roast Chicken

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    Tomatoey Pot-Roast Chicken

    Juicy, succulent chicken flavoured with tomato is the result of this long, slow cooking.

    • Preparation time: 10 minutes
    • Cooking time: 180 minutes to 210 minutes

    Serves: 4


    • 1 tbsp olive oil
    • 200 g bacon lardons
    • 1 Waitrose chicken, about 1.5 kg
    • 2-3 cloves garlic, sliced
    • 3 leeks, washed and cut into 3cm chunks
    • 3-4 sticks celery, cut into 3cm chunks
    • 800 g chopped tomatoes
    • 2 tbsp tomato purée
    • 2 tsp worcestershire sauce
    • 500 ml hot chicken stock


    1. Preheat the oven to 150C, gas mark 2. Meanwhile, heat the oil in a large, flameproof casserole, add the bacon lardons 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 purée and Worcestershire sauce, then pour in the chicken stock. 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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