Ingredients

• 1 whole chicken (broken into four pieces)
• 3 tbsp olive oil
• 2 tbsp butter
• 1 brown onion
• 1 bay leaf
• 2 sprigs rosemary
• 4 sprigs thyme
• 8oz - 200g Bacon
• 2 glasses of dry white wine
• 250g Baby mushrooms
• 4 medium potatoes (peeled and cubed, or use smaller one sliced)
• Salt and Pepper

Steps

• Step 1

  Breakdown the chicken into two breasts and two legs with thighs. (4 pieces)

• Step 2

  Peel and chop the brown onion. Set aside.

• Step 3

  Cut the bacon into lardons and set aside.

• Step 4

  Place 1 tbsp of oil and butter in a large pot with lid. Season chicken pieces with salt and pepper, and cook chicken until nice and brown on each side. Push a few chicken pieces aside and add the lardons, chopped onion, bay leaf, thyme and sweat the onion. Place the chicken pieces on top and deglaze with white wine and add the mushrooms. Cover and cook on stove at very low heat for 30-45 minutes.

• Step 5

  While the chicken is cooking, add the remaining oil to a heavy frying pan on high heat. Add the rosemary leaves, potatoes, salt and pepper and fry for approx 15 minutes or until almost cooked.

• Step 6

  Add the cooked potatoes to the chicken dish, mix well into the liquid and cook for a further 5 minutes on the stove.

• Step 7

  Serve immediately.

Little Tips

You can cook the chicken in advance, then do the potatoes just before serving. Reheat in oven. You can also use just chicken legs.