Farmhouse Chicken

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

A whole meal in a dish, this was a favourite family supper in our house. We used to serve it in a big black roasting tin.


  • 1 × 1.6 kg free-range chicken
  • 560 g streaky bacon in one piece
  • 2 tablespoons sunflower or arachide oil

Seasoned Flour

  • 400 g finely sliced or chopped onions
  • 340 g thinly sliced carrots
  • 2.3 kg large ‘old’ potatoes
  • salt and freshly ground pepper
  • 1.1 litres chicken stock, made from the giblets and carcass


  • 1 tablespoon freshly chopped parsley

Deep roasting tin 38 mm square approx.


Preheat the oven to 230°C/450°F/Gas 8.

Joint the chicken into 8 pieces; separate the wing joints so they will cook evenly. Cut the rind off the bacon; cut a little less than half of it into 1cm lardons and the remainder into 7mm thick slices. If salty, blanch, refresh and dry on kitchen paper. Heat the oil in a wide frying pan and cook the lardons until the fat begins to run and they are pale golden; transfer to a plate. Toss the chicken joints in seasoned flour, sauté in the bacon fat and oil until golden on both sides, remove from the pan and put with the bacon. Finally toss the onions and carrots in bacon fat for 1–2 minutes.

Peel the potatoes and slice a little less than half of them into 7mm rounds. Arrange a layer of potato slices on the bottom of the deep roasting tin. Season with salt and freshly ground pepper. Sprinkle the carrots, onions and bacon over the potatoes and arrange the chicken on top. Season again with salt and freshly ground pepper. Cut the remaining potatoes into thick slices lengthways, 4cm, and arrange cut side up on top of the chicken (the whole top of the dish should be covered with potato slices). Season with salt and freshly ground pepper. Pour in the chicken stock.

Bake in the preheated oven for 1 hour approx. After 30 minutes put the strips of bacon on top so they get deliciously crisp with the potatoes. Test after 1 hour – it may take a little longer. Cover loosely with greaseproof paper or foil near the end of cooking; if it is getting too brown, sprinkle with chopped parsley and serve.