1.Ask your butcher to make the chicken crown if you like. Alternatively, remove the legs, wings and breast bone from a whole chicken yourself. Use to make a casserole or roast and serve cold with a salad. 2.Buy bacon lardons from the supermarket or butcher, or make yourself from a piece of smoked streaky bacon cut into 5mm slices. Keep in the freezer and it will keep longer and be easier to cut. 3.Basting with the pan juices will help keep the chicken moist. 4.In order to retain control of cooking, chefs will often part-roast chicken, then take it off the bone and finish the cooking process by pan-frying. This way, there is less chance that the chicken will be over-cooked. 5.If you are unsure whether you chicken is cooked, you can always test its internal temperature through the thickest part of the meat. Electronic thermometers are available from good cookware stockists and catering suppliers. 6.Use canned butter beans or haricot beans for this recipe if you like. 7.Fresh chicken stock is available in the chiller cabinets of most major supermarkets, but you can dissolve a good quality stock cube in boiling water instead. 8.Deglazing pans with a little vinegar or wine after frying will help lift the flavour-rich cooking juices which can then be incorporated into the dish.