Ingredients:
1 whole (or 1½ k) chicken
¼ cup Bacon cubed
1 large Garlic clove mashed
1 pc. White onion sliced
1 tbspn. Olive oil
1 tbspn. Butter melted
1 pcs. Baby celery heart quartered
10 pcs. Carrot balls
2 pcs. Zucchini cut into chunks
10 pcs. Marble potato
2 cups Chicken stock
¼ cup White wine
¼ cup Brandy
1 pc. Bay leaf
2 Fresh thyme sprigs
2 Fresh rosemary sprigs
1 tspn. Salt
1 tspn. Black peppercorn
2 Fresh parsley sprigs
Procedures:
· Heat olive oil in large flame-proof casserole and Sauté onion, garlic and bacon. Flame with brandy and wine.
· Brush chicken with melted butter and season well. Lay on top of onion mixture and arrange prepared vegetables around them.
· Pour chicken stock and wine around chicken and add herbs.
· Cover and pot roast for 1 hour, then remove lid and turn occasionally until golden and tender.
· Remove vegetables with slotted spoon and arrange on platters and chicken pot roast. Spoon over chicken the remaining sauce. And sprinkle with parsley.
· Heat olive oil in large flame-proof casserole and Sauté onion, garlic and bacon. Flame with brandy and wine.
· Brush chicken with melted butter and season well. Lay on top of onion mixture and arrange prepared vegetables around them.
· Pour chicken stock and wine around chicken and add herbs.
· Cover and pot roast for 1 hour, then remove lid and turn occasionally until golden and tender.
· Remove vegetables with slotted spoon and arrange on platters and chicken pot roast. Spoon over chicken the remaining sauce. And sprinkle with parsley.
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