Chicken pot roast with bacon, tarragon and grapes

1. Preheat the oven to 160˚C, gas mark 3. Heat a large fl ameproof casserole dish over a medium heat and dry-fry the bacon for 10 minutes, stirring occasionally, until golden. Scoop onto a plate, leaving the fat behind; set aside.

2. Turn up the heat slightly; add 1 tbsp oil to the dish. Season the chicken, then add it breast-side down so it’s leaning on one side. Fry for 20 minutes, turning every 5 minutes, until deep golden all over (add more oil, if needed) – you want it nicely browned, so take your time. Lift the chicken onto a plate; set aside.

3. Put the shallots in the dish; fry for 2 minutes. Add 6 sprigs of tarragon, the crispy bacon, stock and wine. Simmer for 1 minute, scraping up any golden bits from the base. Sit the chicken on top, breast-side up; cover and roast in the oven for 40 minutes, making sure the juices run clear and there is no pink meat. Add the grapes and roast, uncovered, for a further 20 minutes.

4. Transfer the chicken to a plate and rest under a loose sheet of foil for at least 15 minutes. Pour the liquid through a sieve into a large pan. Discard the tarragon sprigs and arrange the bacon and shallot mixture on a serving plate; keep warm. Bring the sauce to the boil; bubble until reduced by 1 /3 (about 10 minutes). Sit the chicken on top of the bacon and shallot mixture; scatter with the remaining tarragon leaves, torn. Serve with the sauce and some mashed potato, if liked.