Finger-Lickin' Chicken Pot Roast

This is the tastiest chicken pot roast you could ever imagine!

Ingredients:

• 1 whole (or 1½ k) chicken
• ¼ cup Bacon cubed
• 1 large Garlic clove mashed
• 1 pc. White onion sliced
• 1 tbspn. Olive oil
• 1 tbspn. Butter melted
• 1 pcs. Baby celery heart quartered
• 10 pcs. Carrot balls
• 2 pcs. Zucchini cut into chunks
• 10 pcs. Marble potato
• 2 cups Chicken stock
• ¼ cup White wine
• ¼ cup Brandy
• 1 pc. Bay leaf
• 2 Fresh thyme sprigs
• 2 Fresh rosemary sprigs
• 1 tspn. Salt
• 1 tspn. Black peppercorn
• 2 Fresh parsley sprigs

Procedure:

1. Heat olive oil in large flame-proof casserole and Sauté onion, garlic and bacon. Flame with brandy and wine.
2. Brush chicken with melted butter and season well. Lay on top of onion mixture and arrange prepared vegetables around them.
3. Pour chicken stock and wine around chicken and add herbs.
4. Cover and pot roast for 1 hour, then remove lid and turn occasionally until golden and tender.
5. Remove vegetables with slotted spoon and arrange on platters and chicken pot roast. Spoon over chicken the remaining sauce. And sprinkle with parsley.