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1
Heat oven to 160 cup (320 F) Pat the chicken dry inside and out with paper towel.
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2
Use a deep cast-iron casserole with a lid that is suitable for the stove top and oven(an oval Le Creuset is ideal).
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3
On the stove top melt the butter with the olive oil in the casserole.
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4
Season the chicken all over with salt and pepper then slowly brown its surfaces in the casserole, turning the chicken over and around for about 15 minutes.
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5
Do not have the heat up too high or the chicken skin will tend to stick and tear Carefully lift out the chicken and place on a plate.
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6
Add the pancetta and garlic to the casserole and allow to sizzle for a minute or so, then pour in the vermouth and stir around.
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7
Add the potatoes and onions and stir for a few minutes.
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8
Stir in the thyme sprigs and stock and return the chicken to the casserole, burying it deep among the potatoes and onions.
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9
Bring up to a bubbling simmer over a low heat, add the carrots, cover and transfer to the oven.
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10
Cook for 1 to 1 1/2 hours, until the vegetables are tender and the chicken is cooked through.
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11
Serve direct from the casserole at the table, carefully lifting the chicken onto a hot serving dish for jointing.
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12
Spoon some of the vegetables together with a ladle of the casserole juices around each serving.
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13
Serve with crusty bread.
