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1
Preheat oven to 160 degrees centigrade.
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2
You'll need a large lidded pot (big enough to hold a whole chicken).
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3
Start by putting a little olive oil in the bottom of the pot. Then line the bottom with the bread slices. Sprinkle the bacon, garlic, chopped celery & carrots and whatever herbs you choose over the bread. This is forming a base for the chicken to sit on, and will later become the gravy.
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4
Rub salt & pepper over the chicken, then place it on top of the bread & vegetables.
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5
Place the carrots, onions & potatoes around the sides.
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6
Pour the wine and stock over the top.
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7
Cover & place in oven for approximately 2 hours. Check for doneness of both chicken & veg.
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8
Remove the chicken and large vegetable chunks to an oven-proof dish, turn off the oven and place the dish back inside to keep warm while you finish off the gravy.
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9
Leaving the gravy/veg mixture in the original pot, use a hand-held food processor to completely liquidise it, then bring it to a boil and simmer to reduce and thicken it. You can add a touch of cream at the very end if you'd like.
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10
Carve the chicken (which will be practically falling off the bone anyway) & serve with the vegetables and gravy, along with some crusty bread.
