|3 tablespoons||Vegetable oil|
|50 grams||Butter; (2oz)|
|1||Oven ready chicken; weighing about|
|; 1.5kg (3 1/2 lb)|
|; jointed into 8|
|; pieces, or 8 large|
|; chicken portions|
|1 large||Carrot; chopped finely|
|2||Onions; chopped finely|
|A handful of fresh flat leaf parsley; stalks removed|
|Salt and freshly ground black pepper|
|175||Ml; (6-8 floz) chicken, (175 to 250)|
Heat the oil and butter together in a saucepan or flameproof casserole, add the chicken and brown carefully all over.
Add the carrot, onions and parsley and stir well.
Ladle over enough chicken stock to keep the chicken moist, season with salt and pepper and cover the pan.
Bring to the boil, then reduce the heat and simmer gently for about 40 minutes or until the chicken is cooked through, adding more stock as necessary.
Serve at once with boiled potatoes or polenta.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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