3 Lb chicken
1 oz butter
3 oz streaky bacon
2 oz mushrooms
12 button onions or spring onions
1 tablespoon flour
¾ - 1 pint stock
2 - 3 medium sized potatoes or 8 - 10 new baby potatoes
Parsley - chopped - to garnish
Heat a large casserole, drop in the butter and, when foaming, put in the chicken, breast-side downwards, Brown the bird all over on a slow heat. (about 15 minutes).
Meanwhile, de-rind the bacon and cut into strips.
Quarter the mushrooms.
Blanche the whole onions with the bacon (put in a pan of cold water, bring to the boil and drain well).
Take the chicken out of the cassserole and add the onions, mushrooms and bacon. Allow to colour.
Joint the chicken.
Add the flour to the casserole, pour on the stock and bring to the boil.
Replace the chicken pieces and add the bouquet garni, cover the casserole and cook for up to 1 hour in the oven at 350ºF (180ºC).
After 20 minutes add the potatoes (cut lengthwise into four pieces if using large potatoes).
When the potatoes are tender remove the bouquet garni and serve sprinkled with chopped parsley.
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