French roast chicken with ‘Tartiflette’ sides

Name: French roast chicken with ‘Tartiflette’ sides
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: Serves: 4
Cuisine: French
Ingredients: 4 sprigs fresh thyme or 2 teaspoons dried thyme; 50 g smoked bacon pieces; 1.8–2 kg whole chicken; 1 onion, peeled and cut into 8 wedges; 4 sprigs fresh sage or 1 teaspoon dried sage; 200 g grated cheese (see tips); 4 carrots, peeled and cut into big chunks; 2 cloves garlic, chopped; 150 ml double cream; 1 bay leaf; 1 tablespoon plain flour; 2 sticks celery, chopped; 1 chicken stock cube (see tips); 150 ml water; 4 large potatoes sliced; 150 ml white wine

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 40

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

This is a classic one-pot, French roast chicken. I’ve included a simpler version of tartiflette potatoes to complete the meal. At home, we often have this instead of a traditional roast. Hearty, garlicky and utterly delicious!

Ingredients

1.8–2 kg whole chicken
50 g smoked bacon pieces
1 o

Europe
France
Main course
Gluten-free
Mediterranean

Method

Put the chicken into a large roasting tin and pile the bacon, onion, carrot and celery pieces around. Heat the wine, water and stock cube and pour over the chicken. Tuck the thyme, sage and bay leaf around the chicken (or sprinkle with dried herbs, if using) and cover with foil. Cook in