Ingredients
1 x 400 g Chickpeas
65 ml butter
45 ml sunflower oil
1 whole chicken
salt and black pepper
10 ml fresh thyme
1 medium onion
4 carrots – chopped
2 garlic cloves – chopped
200 g baby potatoes
250 ml chicken stock
Method:
Heat the butter and the oil together in a large heavy bottomed casserole dish.
Season the whole chicken with the salt, pepper and thyme and place into the casserole dish.
Brown the skin well on all sides.
Remove the chicken from the casserole dish and set aside.
Add the onions, carrots and garlic to the dish and fry for a few minutes, stirring occasionally until the onions begin to soften.
Add the baby potatoes to the casserole dish and stir well to coat.
Return the chicken to the casserole dish.
Add the chicken stock to the dish and place the lid on the casserole dish.
Place the casserole dish into the oven preheated to 170 °C and roast slowly for 45 minutes.
Add the Chickpeas to the vegetables and stir well.
Replace the lid and continue cooking until the chicken is cooked through and the vegetables are tender.
If desired, to thicken the sauce, remove one cup of the vegetables together with some sauce and blend to smooth with a hand held blender.
Return the puree to the remaining sauce in the dish and stir well to mix through.
Carve the chicken and serve.
