This oven cooked casserole is a little different as the lid is removed through the cooking process allowing the skin to crisp up. The meat is juicy and tender, the shallots are caramelised and the potatoes packed with flavour. It’s easy to make, ideally buy a whole chicken and use the carcass to make your own chicken stock. For convenience, I used pitted green olives for this recipe, however olives that you pit yourself will always have a better flavour.
One average size chicken should serve four people. Buy a good organic free range bird for a fantastic dish. Enjoy with a nice rich white wine like Chardonnay or a light red such as Pinot Noir or Gamay.