Name: Tomatoey Pot-Roast Chicken
Prep time: 30 min
Cook time: 210 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 200g bacon lardons; 1 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; 800g chopped tomatoes; 2 tbsp tomato purée; 2 tsp Worcestershire sauce; 500ml chicken stock, hot

Method

Heat the in a large, flameproof casserole, add the and fry for 1-2 minutes. Add the 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.
Add the , and and fry for 2-3 minutes until beginning to soften. Add the , and , then pour in the . Season generously and return the to the pan. Bring to the boil.
Cover with the lid and transfer to the preheated oven. Cook for 3 to 3 and a half hours, stirring occasionally, until the is thoroughly cooked, the juices run clear and there is no pink meat.