INGREDIENTS:

• 1-2 tbsp olive oil, for frying
• 1.5kg free-range chicken
• 115g smoked streaky bacon, chopped
• 1 onion, roughly chopped
• 3 clove garlic, finely chopped
• 2 celery sticks, cut into 2.5cm chunks
• 12 new potatoes, washed
• 1 tbsp soft thyme leaves
• 2 bay leaves
• 400g tinned chopped tomatoes
• 1 tbsp Worcestershire sauce
• 900 ml chicken or vegetable stock
• 225g broccoli florets
• 115g frozen peas
• Handful of spinach leaves, washed
• 115g frozen baby broad beans
• Salt and ground black pepper

METHOD:

• Preheat the oven to 190°C. Place a large flameproof casserole dish over a high heat. Add the olive oil and, when hot, add the chicken, turning occasionally until brown all over. Remove and set aside.

• Add the bacon to the casserole dish and fry for a few minutes, then add the onion, garlic, celery, carrots, potatoes, thyme and bay leaves. Pour in the chopped tomatoes, add the Worcestershire sauce. Stir then add the chicken stock.

• Return the chicken to the casserole dish and bring to the boil. Put the lid on the casserole and cook in the oven for 1 hour.

• Remove the chicken and set aside, covered with foil, to keep warm. Add the green vegetables to the casserole dish and cook on the hob for 6 minutes. Season to taste with some salt and pepper.

• Carve the chicken. Spoon the vegetables and broth into bowls and top with the chicken.

The new series of Daily Cooks Challenge is now on ITV1 weekdays at 3pm. Find all the recipes at www.cooksforcooks.com.