Pot Roasted Chicken and Cabbage

Cook Time 1 hour 20 minutes

Servings 4

Ingredients

2 tbsp extra virgin olive oil

1 whole chicken

160g packet Kalettes

1 brown onion, chopped

150g streaky bacon or speck, cut into lardons

1 sprig rosemary

2 small carrots, peeled and cut into 1cm rounds

200ml white wine  

25g butter

500ml chicken stock

Salt and pepper

Method

Preheat the oven to 180°C.

Heat oil in a large heavy based casserole or stew pot over a medium-high heat. Season the whole chicken with salt and pepper and seal the chicken on all sides until golden brown. Remove.

Add the onion and bacon and on a medium heat cook for 4-5 minutes, stirring regularly. Now add the rosemary, carrots and white wine and bring to the boil. Add the chicken stock and place the lid on.

Cook in the oven for 30 minutes with the lid on, remove the lid, add the kalettes into the pot and cook for a further 15 minutes.

Rest for 10-15 minutes before portioning chicken.