Pot Roasted Chicken

Directions

Heat oven to 160 cup (320 F) Pat the chicken dry inside and out with paper towel. Use a deep cast-iron casserole with a lid that is suitable for the stove top and oven(an oval Le Creuset is ideal). On the stove top melt the butter with the olive oil in the casserole. Season the chicken all over with salt and pepper then slowly brown its surfaces in the casserole, turning the chicken over and around for about 15 minutes. Do not have the heat up too high or the chicken skin will tend to stick and tear Carefully lift out the chicken and place on a plate. Add the pancetta and garlic to the casserole and allow to sizzle for a minute or so, then pour in the vermouth and stir around. Add the potatoes and onions and stir for a few minutes. Stir in the thyme sprigs and stock and return the chicken to the casserole, burying it deep among the potatoes and onions. Bring up to a bubbling simmer over a low heat, add the carrots, cover and transfer to the oven. Cook for 1 to 1½ hours, until the vegetables are tender and the chicken is cooked through. Serve direct from the casserole at the table, carefully lifting the chicken onto a hot serving dish for jointing. Spoon some of the vegetables together with a ladle of the casserole juices around each serving. Serve with crusty bread.