Preheat oven to 200°C (180°C fan oven) mark 6. Heat oil in a flameproof casserole, then add onion and bacon and fry for 5min until golden. Remove and set aside.
Step 2
Add chicken and brown all over for 10min. Remove and set aside. Add carrots, turnips and garlic and fry for 5min.
Step 3
Return bacon and onion to the pan, then put the chicken back in. Add the bouquet garni, stock and wine; season. Bring to the boil, then cook in the oven for 30min.
Step 4
Remove from oven and add mushrooms. Baste, then re-cover and cook for 50min.
Step 5
Stir in parsley, carve chicken and serve with the vegetables and cooking liquid.
Try some of our favourite super easy one-pot dinners:
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
