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A simple casserole dish based upon chicken joints with baby onions and small new potatoes. Serves 4.

Ingredients

• 4 large chicken joints

• 1 oz seasoned flour

• 2 oz butter

• 1 ½ butter

• 1 1/2lb. small new potatoes, scraped

• 1 clove garlic, crushed

• 12 baby onions, peeled

• 4 rashers of streaky bacon, de-rinded and diced

• 4 sticks celery, washed and sliced

• 4 oz button mushrooms

• 1 pint chicken stock

• 1 heaped teaspoon dried mixed herbs

• 1 teaspoon paprika

• Salt and pepper

• 1 bay leaf

• Chopped parsley for garnish

Method

1. Set oven to 350F or mark 4.

2. Toss the chicken joints in seasoned flour.

3. Melt the butter in a frying pan and brown the joints in the butter until golden all over.

4. Place the joints in a large casserole dish and add the potatoes.

5. Put the garlic, onions, bacon, celery, and mushrooms in the pan and cook for a few minutes.

6. Add the remainder of the flour and stir well.

7. Add the stock gradually, stirring constantly.

8. Add the herbs and paprika and check the seasoning.

9. Pour over the chicken and potatoes in the casserole.

10. Add the bay leaf.

11. Cover and cook for about 1 to 1 ½ hours until tender.

12. Remove the bay leaf and garnish with parsley.

13. Serve with carrots.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.