Poached Chicken Pot

1.

Use the largest saucepan you have – consider a whole chicken has to fit inside it with extras – and add the oil

2.

Heat on medium and stir in the garlic, onions, saffron and sage. Cook, stirring occasionally, for 5 mins

3.

Add the chicken, breast-side down, and brown for 4-5 mins, until the skin has coloured

4.

Turn the chicken the other way up and add the white wine

5.

Simmer for 3 mins, then add the lemon juice, and cook for 2 mins

6.

Season with salt and pepper

7.

Pour in the water, making sure it covers the whole chicken, and add the lemon olives, black olives and tomatoes

8.

Place a lid on the saucepan and cook for 1hr. Add the potatoes and butternut squash, and cook for 30 mins, or until the chicken is falling apart

9.

Top with herbs and serve with lemon wedges