Put cast iron casserole on top of stove, heat add heat oil and butter.
Remove any surplus fat from chicken and place lemon inside it.
Place chicken in pan breast side down and turn to lightly brown all sides.
Add onion.
Mix Barbecue Sauce, Dry Martini in a bowl with 2 tablespoons of water.
Pour sauce over chicken breast then cover with bacon.
Cook in oven for about 1½ hours – depending on size of chicken – check juices run clear.
Remove from oven, keep warm and allow to stand for 10 minutes.
Place chicken on platter and keep warm. Drain off any excess fat from casserole and put on hob, mix arrowroot with a little cold water and stir into sauce; if sauce is too thick dilute with a little water or water from cooked vegetables and simmer.
Serve chicken with roasted vegetables, red cabbage with apple and Mulberry Jelly, potato & celeriac mash and the rich sauce.
