(Serves four)

1 large chicken
Salt and pepper
2 tbsps olive oil
1 onion, chopped
6 rashers streaky bacon, chopped
2 cloves garlic
2 large carrots
1 small swede
1 large parsnip
250 g Arborio rice
600 ml chicken stock
2 tbsps chopped parsley

Preheat the oven to 170˚C. Cut the chicken into eight pieces (or ask your butcher to do it for you) and season them with salt and pepper. Heat the oil in a large frying pan and working in batches, fry the chicken until it’s browned all over. Transfer to a plate.

Add the onion and bacon to the pan and fry until the onion is soft but not coloured, then stir in the garlic and fry for a minute more.

Peel the vegetables and cut them into dice. Add them to the pan and fry gently for five minutes, then stir in the rice and fry for another minute.

Stir in the stock and a tablespoon of the parsley, season with salt and pepper and bring to the boil, then pour it all in to a large shallow baking dish. Tuck in the chicken pieces, cover with a sheet of foil and bake for about 45 minutes, until the rice is tender and the liquid is absorbed. Sprinkle with the rest of the parsley and serve from the dish.