Pot-roast chicken with potato ragù recipe
 Pot-roasting chicken makes it incredibly moist. This hearty recipe is perfect for a cold evening. 1.75kg/3lb 14oz chicken, preferably corn-fedsalt and freshly ground black pepper2 tbsp olive oil1 onion, roughly chopped500ml/18floz stout200ml/7floz chicken stock 1.75kg/3lb 14oz chicken, preferably corn-fed salt and freshly ground black pepper 2 tbsp olive oil 1 onion, roughly chopped 500ml/18floz stout 200ml/7floz chicken stock 50g/2oz butter400g/14oz baby new potatoes, scrubbed, thinly sliced2 banana shallots, finely sliced2 garlic cloves, finely sliced300g/11oz hispi cabbage, finely sliced2 sprigs fresh thyme, leaves picked3 tbsp chopped fresh flatleaf parsley 50g/2oz butter 400g/14oz baby new potatoes, scrubbed, thinly sliced 2 banana shallots, finely sliced 2 garlic cloves, finely sliced 300g/11oz hispi cabbage, finely sliced 2 sprigs fresh thyme, leaves picked 3 tbsp chopped fresh flatleaf parsley Method For the chicken, preheat the oven to 180C/350F/Gas 4.Season the chicken with salt and freshly ground black pepper.Heat a large casserole dish until hot, and the oil and brown the chicken on both sides. Remove the chicken from the pan and set aside.Add the onion and fry for a minute, return the chicken to the pan then pour over the stout and stock.Place in the oven, uncovered, for 1½ hours; basting every 30 minutes or so with the juices.Remove from the oven, cover and set aside to rest for 15 minutes.For the potato ragù, heat a large frying pan until hot, add the butter and potatoes and fry gently for 4-5 minutes, or until just softened.Add the shallots, garlic, cabbage and thyme and fry for 3-4 minutes, or until the potatoes and cabbage are just coloured.Add a couple of ladles of the cooking liquor from the chicken then bring to a simmer and cook for 2-3 minutes, or until the vegetables are tender.Season with salt and freshly ground black pepper then stir in the parsley.To serve, carve the chicken. Ladle the potato mixture into serving bowls then top with the chicken. For the chicken, preheat the oven to 180C/350F/Gas 4. For the chicken, preheat the oven to 180C/350F/Gas 4. Season the chicken with salt and freshly ground black pepper. Season the chicken with salt and freshly ground black pepper. Heat a large casserole dish until hot, and the oil and brown the chicken on both sides. Remove the chicken from the pan and set aside. Heat a large casserole dish until hot, and the oil and brown the chicken on both sides. Remove the chicken from the pan and set aside. Add the onion and fry for a minute, return the chicken to the pan then pour over the stout and stock. Add the onion and fry for a minute, return the chicken to the pan then pour over the stout and stock. Place in the oven, uncovered, for 1½ hours; basting every 30 minutes or so with the juices. Place in the oven, uncovered, for 1½ hours; basting every 30 minutes or so with the juices. Remove from the oven, cover and set aside to rest for 15 minutes. Remove from the oven, cover and set aside to rest for 15 minutes. For the potato ragù, heat a large frying pan until hot, add the butter and potatoes and fry gently for 4-5 minutes, or until just softened. For the potato ragù, heat a large frying pan until hot, add the butter and potatoes and fry gently for 4-5 minutes, or until just softened. Add the shallots, garlic, cabbage and thyme and fry for 3-4 minutes, or until the potatoes and cabbage are just coloured. Add the shallots, garlic, cabbage and thyme and fry for 3-4 minutes, or until the potatoes and cabbage are just coloured. Add a couple of ladles of the cooking liquor from the chicken then bring to a simmer and cook for 2-3 minutes, or until the vegetables are tender. Add a couple of ladles of the cooking liquor from the chicken then bring to a simmer and cook for 2-3 minutes, or until the vegetables are tender. Season with salt and freshly ground black pepper then stir in the parsley. Season with salt and freshly ground black pepper then stir in the parsley. To serve, carve the chicken. Ladle the potato mixture into serving bowls then top with the chicken. To serve, carve the chicken. Ladle the potato mixture into serving bowls then top with the chicken.