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Ingredients
1 whole chicken
2 cloves of garlic
3 carrots, roughly chopped
3 celery stalks, chopped
150g button mushrooms, cut into quarters
1 Spanish onion cut into chunks
8 chat potatoes
200 ml water
½ bottle of white wine
½ bunch thyme
100g black olives
¼ bunch of basil1 leek chopped into 4 cm batons
Method
Place the chicken into an ovenproof casserole dish and pour over the water and white wine, then add the thyme and potatoes.
Add the olives, garlic, carrots, celery and leeks.
Place a lid on the pot, place on the stove and bring to a boil.
Remove the lid sprinkle salt and pepper over the breast then place the pot into a pre-heated oven at 190°C for 45-55 minutes. Serve with the pot roasted vegetables and stock.
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