Here’s a really simple mid-week dinner that packs in the flavour and doesn’t mess up too many pots and pans…
4 whole chicken legs, cut into thighs and drumsticks
2 onions, each cut into 8 wedges
8 garlic cloves, left in their skins
2tbsp extra virgin olive oil, plus more to drizzle
4 rashers smoked streaky bacon, snipped into 3cm pieces
2tbsp tomato puree
For the gravy
200ml (7fl oz) hot chicken stock
200ml (7fl oz) full-bodied red wine
250g chestnut mushrooms, halved
handful flat leaf parsley, roughly chopped
4 medium carrots, peeled and cut into chunky pieces
Preheat the oven to 200°C or 180°C if its a fan oven.
Put the carrots, onions and garlic cloves (still in their skins) into a large roasting tin and put the chicken on top.. Drizzle with some oil, then scatter the bacon over the top. Season and roast for 30 minutes, until the chicken and vegetables are turning golden.
Dissolve the tomato purée in hot chicken stock then stir in the wine. Pour the liquid around the chicken and return to the oven for 30 minutes until rich and saucy.
Nestle the mushrooms in the sauce around the chicken, then roast again for 15 minutes until everything is golden. Season to taste, then scatter with the parsley to serve. Serve with mash or just some nice crusty bread.