One-pot chicken with market-day veg recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food One-pot chicken with market-day veg recipe By You Magazine - June 20, 2021 To take this one-pot chicken to Mediterranean heights, use big fat garlic cloves, chunky free-range lardons and a really good chicken. If you can bear it, pit the olives yourself, too! Photograph: Ellis Parrinder. Food Styling: Katie Marshall. Styling: Charlie Phillips. Creative Direction: Chloe Sharp SERVES 4 1 tbsp extra virgin olive oil, plus extra to coat the chicken 100g free-range bacon lardons 2 fennel bulbs, fronds set aside to garnish, base trimmed and sliced vertically into slim wedges 150g baby carrots 8 garlic cloves, peeled 1 tsp finely sliced medium-hot red chilli 1.6kg free-range chicken, untrusted 150ml white wine 150ml chicken stock 100g green and black olives, pitted Heat a large cast-iron casserole over a medium heat for several minutes. Add the oil to the pan and fry the lardons for about 5 minutes until starting to colour. Add the fennel, carrots and garlic and fry for another 6-8 minutes until lightly coloured, then stir in the chilli. Meanwhile heat a large nonstick frying pan over a medium-high heat. Using your hands, lightly coat the chicken with oil and season. Sear in the frying pan to colour it all over. Transfer the chicken to the casserole, nestle it between the veg, add the wine, stock and a little more seasoning. Bring to the boil, then turn heat to low, cover with a lid and cook for 1 hour. Uncover the pot and leave the chicken to rest for 10 minutes. Transfer it to a plate to carve, tipping the juices back into the pan (you can also add any juices given out on carving). Skim off any oil on the surface of the juices and stir in the olives. Serve the chicken and veg in warm shallow bowls with the juices spooned over. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved