1. Preheat the oven to 150C. Make a thick layer of half the potato slices in a a large heavy-based casserole, then cover with half the onion. Sprinkle with half of the thyme and the seasoning.

2. Heat the butter and oil in a large frying pan and brown the bacon and chicken. Using a draining spoon, transfer the chicken and bacon to the casserole. Reserve the fat in the pan.

3. Sprinkle the remaining thyme and some seasoning over the chicken. Cover with the remaining onion, followed by a neat layer of overlapping potato slices. Sprinkle with seasoning.

4. Pour the stock into the casserole, brush the potatoes with the reserved fat, then cover with tight-fitting lid and cook in the oven for about 2 hours, until the chicken is tender.

5. Preheat the grill. Uncover the casserole and place under the grill. Cook until the slices of potatoes are beginning to brown and crisp. Serve hot.

Notes: Instead of using chicken joints, use thighs or drumsticks, or a mixture of the two.