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.
Deep roasting tin 38 mm square approx.
Joint the chicken into
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.
© 2001 Darina Allen. All rights reserved.