Since our farm rears Bord Bia Quality Mark certified free-range poultry, chicken is our definite go-to protein at home. I am always creating new recipes and/or looking for inspiration to prepare chicken in the farm kitchen each week because our fridge and freezer are always stocked with juicy table birds for the taking. Even if you don’t have chicken from your own farm to hand, it is always plentiful at supermarkets or your local farmer’s market. Let’s face it, chicken is the perfect canvas to create a delicious and nutritious – high in protein, low in fat (also, Keto, Whole 30-friendly and works into many fitness plans) every day meals. There are no limits to what you can do with chicken, you just have to challenge yourself to get creative and make it your way. I think chicken really is one of the unsung heroes of your shopping trolley!

From 28th January, Bord Bia is on a mission to give chicken dishes a new lease on life by providing consumers with inspiration and new meal ideas and reminding them about the benefits of purchasing Quality Mark chicken.

At a time of year where people are looking to start out afresh and are inspired to try new things, I am partnering with Bord Bia to celebrate how you can ‘Make it Your Way’ with Quality Mark chicken with a variety of new recipe inspiration from Bord Bia.

I am excited to share this new recipe, a wonderfully comforting Chicken Pot Roast with Smokey Bacon and Borlotti Beans, perfect for the polar weather and a fun spin on the traditional pork or beef pot roast. This pot roast is incredibly delicious, nutritious, and packed with flavour and protein. Serve with a side of Colcannon or Champ mash and some roasted veggies. (I like roasted brussels sprouts with this recipe.)

Chicken Pot Roast with Smokey Bacon and Borlotti Beans
Serves 4
Time: 1 1⁄2 hours
1 x 11⁄2kg chicken
2 tablesp. rapeseed or olive oil
120g smoked bacon lardons
1 medium carrot, peeled and finely diced
1 stick of celery, finely diced
1 medium onion, peeled and finely diced
250ml chicken stock, homemade if possible
250ml dry cider or water
400g tin of your favourite beans e.g. cannellini, barlotti, kidney, rinsed and drained Salt and freshly ground black pepper
To serve: Creamy mashed potatoes and roasted vegetables
Preheat the oven to Gas Mark 4, 180°C, (350°F).
Heat a tablespoon of oil in an ovenproof casserole dish big enough to take the chicken. Add in the bacon and brown for 3-4 minutes. Then add the carrot, celery, onion, salt and pepper and cook for another 3-4 minutes. Place the chicken in the casserole and season with salt and pepper. Pour in the stock and cider/water. Bring to a simmer then cover the casserole tightly and place in the oven.

Cook for an hour then remove from the oven. Add the beans to the casserole and stir them through. Add some water if the sauce is drying out. Return the casserole, uncovered, to the oven and cook for another 20 minutes.

Scullery Notes: Serve the sliced chicken with the sauce, mashed potatoes and roasted vegetables.

Remember: Always look for the Bord Bia Quality Mark when purchasing chicken so that you know that it has been produced to the highest Bord Bia Quality standards which have been verified at every stage.
Check out for recipe inspiration and #MakeItYourWay and get cooking with chicken!

Slan Abhaile,


This post is sponsored by Bord Bia. (but please don’t let that stop you from preparing this beautiful roast chicken!)

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