Instructions: Heat the oil in a flameproof casserole dish. Add the chicken and brown all sides for 2-3 minutes. Add the bacon and garlic and cook for 3-4 minutes.

Cover and place in a preheated oven 180 C, 350 F, gas mark 4 for 30 minutes.

Add the potatoes, sage and shallots. Return to the oven and continue to cook for a further 30 minutes.

Stir in the sundried tomatoes and olives and cook for a final 10 minutes or until the chicken is thoroughly cooked. Check by piercing the thickest part of the leg with a sharp knife; if the juices run clear, the chicken is cooked.

Remove the chicken from the casserole using two forks and place on a warmed serving plate.

Arrange potatoes, tomatoes and remaining ingredients around the chicken.

Spoon the juice over the top and garnish with fresh sage leaves.

NOTES : A whole chicken roasted and served with sundried tomatoes, olives and potatoes is a complete meal in itself. A wide range of olives are available from the delicatessen counter, including mixed green and black olives in herbs, large black olives, Tuscan and Kalamata olives.

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