Pot Roast Chicken

• 1 (3 lb) chicken
• 1 tablespoon olive oil, for frying
• 8 ounces streaky bacon, chopped
• 1 onion, roughly chopped
• 3 garlic cloves, chopped
• 2 sticks celery, chopped
• 2 tablespoons thyme, leaves only
• 1 (14 ounce) can chopped tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 2 12 cups chicken stock

1. Preheat the oven to 375F
2. Place a large casserole over a high heat on the hob, add the olive oil and when hot add the whole chicken to the casserole, turning occasionally until brown all over.
3. Remove and set aside.
4. Add the bacon to the casserole and fry for a few minutes then add the onion, garlic, celery and thyme.
5. Pour in the chopped tomatoes.
6. Add the Worcestershire sauce and smoked paprika.
7. Stir all the ingredients together and then add the chicken stock.
8. Return the chicken to the casserole and bring to the boil.
9. Put the lid on the casserole and cook in the oven for 1 hour 30 minutes.

chicken, olive oil, bacon, onion, garlic, celery, thyme, tomatoes, worcestershire sauce, paprika, chicken stock

Taken from www.food.com/recipe/pot-roast-chicken-396559 (may not work)