• 2 tablespoons olive oil
  • 100 g (3½ oz) streaky bacon, chopped
  • 2 onions, cut into wedges
  • 500 g (1 lb) baby carrots, halved
  • 600 g (1¼ lb) new potatoes, halved if large
  • 1 garlic bulb, halved across the middle
  • bunch of thyme
  • 1 fennel bulb, sliced
  • 1.5 kg (3 lb) whole chicken
  • 2 large glasses dry white wine
  • salt and black pepper

Heat the oil in a large flameproof casserole, add the bacon and fry for 1–2 minutes until beginning to brown. Add all the remaining ingredients and season well.

Cover and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 1 hour.

Remove the lid and cook for a further 30 minutes or until the juices run clear when the thickest part of the leg is pierced with a knife. Serve with large hunks of crusty gluten-free bread if liked.

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