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Just the thing for a cold, wet winter’s day. Serve with boiled potatoes or French bread |
| Prep Time | 30-40 minutes |
| Cook Time | 2 minutes |
| Servings |
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Ingredients
- 1 whole chicken - cut into 8 pieces, or buy a pre-cut pack
- 1 dessert spoon of plain flour
- 60 g butter (or margarine)
- 225 g mushrooms
- 2 carrots
- 1 onion
- 500 ml vegetable stock
Ingredients
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Instructions
- Season the flour with salt and pepper, and tip it onto a plate. Roll the chicken pieces in the seasoned flour until lightly coated.
- Heat the butter or margarine in a frying pan and quickly brown the pieces of chicken along with the sliced mushrooms, onions and sliced carrots. Once brown, place the chicken and vegetables into a casserole dish.
- Put the rest of the seasoned flour into the frying pan with the remaining butter and juice from the chicken, stir and brown slightly before adding in the stock. Bring the stock to the boil and then pour over the chicken and vegetables.
- Cover the casserole with a lid or tin foil, then place into oven for 2 hours at gas mark 2 or 150°C
Recipe Notes
Recipe by Victoria Robertson
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