The vinegar gives this dish an irresistible brightness and flavour.
Ingredients
Serves 4
- 4 large chicken legs, thighs and drumsticks separated
- 3 large Rooster potatoes, each cut into 6 wedges
- 1 tbsp duck fat
- 3 sprigs of fresh thyme
- 8 slices of smoked streaky bacon
- 4 large field (flat cap) mushrooms
- 2 tbsp malt vinegar
- a pinch of chopped fresh parsley
Method
- Preheat the oven to 185°C.
- Put your chicken, potatoes, duck fat and thyme in a roasting tin. Season and turn everything together until it's all coated in the duck fat. Cook in the oven for 20 minutes.
- Remove the tin from the oven and add the bacon and mushrooms. Put the tin back in the oven for a further 15 minutes, until the bacon starts to crisp and the chicken is thoroughly cooked.
- Remove the tin from the oven. Season, then add the vinegar and parsley. Fold everything together – the heat from the tin will soften the vinegar.
- Serve straightaway.
