Slow-Cooked Chicken on a Bed of Potatoes

The potatoes are cooked in the juices of the chicken—a very old technique in Jewish kitchens—which gives them a wonderful flavour. This is a very good-tempered dish which can be kept warm in a low oven without overcooking the bird. I have given quantities for 8-10 servings, as it is an ideal dish for a family get-together or an informal supper party.