Mary Berry’s delicious one-pot chicken is perfect for a cosy dinner


2 tbsp olive oil

1 large onion, thinly sliced

1 large fennel bulb, thinly sliced

1 red pepper, deseeded and diced

3 large garlic cloves, finely grated

100ml (3½fl oz) white wine

1 x 400g tin chopped tomatoes

2 tbsp sun-dried tomato paste

2 tsp Worcestershire sauce

1 (about 1.25kg/2lb 12oz) small whole chicken

5 bay leaves

1 lemon, thinly sliced into rounds

1 tsp paprika

1 tbsp runny honey

As that cooks, you can start prepping your chicken. Put the chicken upside down on a cutting board and remove the backbone – you can do this by cutting either side of the bone with scissors. Then turn it over and press down to flatten. Arrange lemon slices and bay leaves over the chicken.

Transfer the chicken, breast-side up, to the casserole dish. Place it on top of the vegetables and season. Bring it up to a boil and cover with a lid.

Place the dish in the oven for 35 minutes.

Once the timer goes off, remove the lid and sprinkle paprika over the chicken with a drizzle of honey. Return to the oven, this time uncovered, for 30 minutes or until brown.

To serve, carve the chicken and spoon the vegetables on your plate.

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