Pot Roasted Chicken With Fennel And Tomatoes

Remove excess fat from around the opening of the chicken. Place garlic and oregano inside the cavity, tie the legs together and season well.

Heat olive oil in a heavy based saucepan with a lid. Place the chicken breast side down and cook until well browned. Turn and brown the underside. Add fennel and cook for 1 minute.

Pour in the Verjuice. Place the lid on and reduce heat. Cook for 1 hour and 20 minutes.

Remove the chicken and cover with foil. Add tomatoes to the liquid and simmer for 5 minutes. Stir through tarragon.

Potatoes:

Steam the potatoes.

Heat the oil in a large heavy based frying pan. Add the potatoes along with oregano leaves and some salt and pepper. Crush with the back of a spoon whilst frying.

To Serve:

Carve the chicken and place on a platter along with the fennel. Pour over sauce and serve with crushed potatoes if desired.