Pot roast chicken recipe
 2 tbsp olive oil4 chicken breasts, skin on115g/4 oz smoked streaky bacon, chopped1 onion, roughly chopped3 garlic cloves, finely chopped 2 celery stalks, cut into 1 inch chunks2 carrots, cut into 1 inch chunks12 new potatoes, washed 1 tbsp fresh thyme leaves2 bay leaves400g/14oz can chopped tomatoes1 tbsp Worcestershire sauce900ml/1 pint 12fl oz chicken or vegetable stocksalt and freshly ground black pepper 2 tbsp olive oil 4 chicken breasts, skin on 115g/4 oz smoked streaky bacon, chopped 1 onion, roughly chopped 3 garlic cloves, finely chopped 2 celery stalks, cut into 1 inch chunks 2 carrots, cut into 1 inch chunks 12 new potatoes, washed 1 tbsp fresh thyme leaves 2 bay leaves 400g/14oz can chopped tomatoes 1 tbsp Worcestershire sauce 900ml/1 pint 12fl oz chicken or vegetable stock salt and freshly ground black pepper Method Preheat the oven to 190C/375F/Gas 5. Place a large casserole dish over a high heat on the hob, add the olive oil and when hot, add the chicken to the dish. Cook, turning occasionally, until brown all over. Remove from the dish and set aside. Add the bacon to the casserole dish and fry for a 2-3 minutes, until golden.Add the onion, garlic, celery, carrots, potatoes, thyme and bay leaves. Pour in the chopped tomatoes, add the Worcestershire sauce and stir.Add the chicken stock and return the chicken to the casserole dish. Bring to the boil, season with salt and freshly ground black pepper, then put the lid on the casserole. Transfer to the oven to cook for one hour, or until the chicken is tender and completely cooked through.To serve, remove and carve the chicken breasts on the diagonal. Spoon the vegetables and broth into bowls and top with the sliced chicken. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Place a large casserole dish over a high heat on the hob, add the olive oil and when hot, add the chicken to the dish. Cook, turning occasionally, until brown all over. Remove from the dish and set aside. Place a large casserole dish over a high heat on the hob, add the olive oil and when hot, add the chicken to the dish. Cook, turning occasionally, until brown all over. Remove from the dish and set aside. Add the bacon to the casserole dish and fry for a 2-3 minutes, until golden. Add the bacon to the casserole dish and fry for a 2-3 minutes, until golden. Add the onion, garlic, celery, carrots, potatoes, thyme and bay leaves. Add the onion, garlic, celery, carrots, potatoes, thyme and bay leaves. Pour in the chopped tomatoes, add the Worcestershire sauce and stir. Pour in the chopped tomatoes, add the Worcestershire sauce and stir. Add the chicken stock and return the chicken to the casserole dish. Bring to the boil, season with salt and freshly ground black pepper, then put the lid on the casserole. Transfer to the oven to cook for one hour, or until the chicken is tender and completely cooked through. Add the chicken stock and return the chicken to the casserole dish. Bring to the boil, season with salt and freshly ground black pepper, then put the lid on the casserole. Transfer to the oven to cook for one hour, or until the chicken is tender and completely cooked through. To serve, remove and carve the chicken breasts on the diagonal. Spoon the vegetables and broth into bowls and top with the sliced chicken. To serve, remove and carve the chicken breasts on the diagonal. Spoon the vegetables and broth into bowls and top with the sliced chicken.