Chicken Hot Pot

Ingredients: to serve four 1 lb / 450g chicken joint 1 oz / 25g lentil flour or gram flour 1 tblsp olive oil 4 oz / 100g onion, chopped 4 oz / 100g carrot or parsnip, chopped 4 oz / 100g swede or turnip, chopped 8 oz / 225g mushroom 14 oz / 400g tinned tomato 2 cloves crushed garlic or to taste 1 oz / 25g lentils 1 tsp / 1g mixed herbs ½ pint / 300ml chicken stock or water salt to taste fresh ground black pepper to taste

Instructions:

Remove the skin from the joints and roll the joints in lentil flour.

Fry the joints gently in oil until browned on both sides and then place in a casserole.

Chop and then fry the onion until translucent and then add to the casserole.

Add the diced carrot, swede, parsnip and turnip as available together with the mushrooms, tinned tomato, crushed garlic, mixed herbs and lentils.

Sprinkle with the salt and pepper and add just enough water or chicken stock to cover.

Cooking:

Preheated oven

gas mark 5 375°F 190°C for half an hour to boil the casserole

and then

gas mark 2 300°F 150°C for one hour.

or cook in a pressure cooker under 15lbs (high) pressure for 20 minutes.

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Copyright Peter Thomson 2008-May-17