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Preheat the oven to 150ºC / 300ºF / Gas 2. Make a thick layer of half the potato slices in the
bottom of a large, heavy casserole, then cover with half the onion. Sprinkle with half the thyme,
and seasoning.
Heat the butter and oil in a large frying pan, then brown the bacon and chicken.
Using a slotted spoon, transfer the chicken and bacon to the casserole. Reserve the fat in the
pan. Sprinkle the remaining thyme, bay leaf and some seasoning over the chicken, then cover with
the remaining onion, followed by a neat layer of overlapping potato slices. Sprinkle with
seasoning.
Pour the stock into the casserole, brush the potatoes with the reserved fat, then cover tightly
and cook in the oven for about 2hours, until the chicken is tender.
Preheat the grill. Uncover the casserole and place under the grill and cook until the slices of
potato are beginning to brown and crisp. Serve hot.
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