Here's a very easy and cheap recipe that I stole from Keith Floyd. It is a traditional french dish that was used for tough meat, most often pheasant. However it works well with chicken (I recommend small drumsticks) and if fool proof.Here I used carrots celery onion and bacon. But you could add any root vegetable. Swede, turnip, parsnip etc. Lightly brown the vegetables and bacon. Place in a casserole dish. In the same frying pan brown the chicken (or other) joints. Wrap the browned joints with cabbage leaves. If you heat them up in water before hand they won't break as you wrap the meat. Add a few bay leaves and some juniper berries to the casserole dish - maybe a bouquet garni too - than place the wrapped chicken on top.Add some a little chicken stock and some white wine till it nearly covers the chicken. Place some sausages on top. Cover and cook in the oven at about 160C.To get the best baked potato, microwave for about 10 mins then place in the oven for about 10 mins.

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