James Martin recipe special
SERVES: 4 PREP: 20 MINS COOK: 40 MINS
4 tbsp olive oil
100g (3½ oz) lardons or chopped streaky bacon
100g (3½ oz) plain flour
Sea salt and freshly ground black pepper 1.5kg (3lb) whole chicken, cut into 8 pieces 1 green pepper, deseeded and diced 3 large Spanish onions, sliced
2 celery sticks, diced
125g (4½ oz) white button mushrooms, sliced
300g (10½ oz) new potatoes
5 garlic cloves, chopped
150g (5¾ oz) chorizo sausage, diced
4 tbsp white wine
2 tbsp Worcestershire sauce
15 drops of Tabasco
Few sprigs of tarragon
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Place a large roasting tray over a medium heat. Drizzle half the oil into the tray, then add the lardons or bacon. Stir into the hot oil and fry until crispy, tossing every now and then. Once the bacon is cooked, lift out with a slotted spoon and place in a large bowl.
3. Spread the flour onto a plate and season well. Dip each piece of chicken into it to coat completely.
4. Fry the pieces in the tray, in batches and over a medium heat, adding the remaining oil as you need to. When each piece is golden on one side, flip over and brown the other side, then place in the bowl with the bacon.
5. With the tray still over a medium heat, add the vegetables, potatoes, garlic and chorizo, stir in, then pour in the wine. Deglaze, stirring in the sticky bits and juices from the base of the pan, then add the Worcestershire sauce and Tabasco.
6. Return the cooked bacon and chicken to the tray and season. Transfer to the preheated oven and cook for 35-40 mins. Sprinkle with tarragon before serving.