Ingredients

• 1.75kg/3lb 14oz chicken
• preferably corn-fed
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 onion
• roughly chopped
• 500ml/18floz stout
• 200ml/7floz chicken stock
• 50g/2oz butter
• 400g/14oz baby new potatoes
• scrubbed
• thinly sliced
• 2 banana shallots
• finely sliced
• 2 garlic cloves
• finely sliced
• 300g/11oz hispi cabbage
• finely sliced
• 2 sprigs fresh thyme
• leaves picked
• 3 tbsp chopped fresh flatleaf parsley

Directions

• For the chicken
• preheat the oven to 180C/350F/Gas 4.
• Season the chicken with salt and freshly ground black pepper.
• Heat a large casserole dish until hot
• and the oil and brown the chicken on both sides. Remove the chicken from the pan and set aside.
• Add the onion and fry for a minute
• return the chicken to the pan then pour over the stout and stock.
• Place in the oven
• uncovered
• for 1½ hours; basting every 30 minutes or so with the juices.
• Remove from the oven
• cover and set aside to rest for 15 minutes.
• For the potato ragù
• heat a large frying pan until hot
• add the butter and potatoes and fry gently for 4-5 minutes
• or until just softened.
• Add the shallots
• garlic
• cabbage and thyme and fry for 3-4 minutes
• or until the potatoes and cabbage are just coloured.
• Add a couple of ladles of the cooking liquor from the chicken then bring to a simmer and cook for 2-3 minutes
• or until the vegetables are tender.
• Season with salt and freshly ground black pepper then stir in the parsley.
• To serve
• carve the chicken. Ladle the potato mixture into serving bowls then top with the chicken.