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Chicken and Potato Casserole

ingredients

serves 4
12 oz (350 g) small new potatoes
2 tbsp olive oil
4 chicken legs
4 oz (110 g) gammon (ham), cut into strips
4 oz (110 g) small onions, quartered
2 garlic cloves, crushed
2 tbsp plain flour (All purpose)
3/4 pt (450 ml) chicken stock
1 cup (75 g) button mushrooms
2 oz (50 g) green olives, stoned (seeded)
1 bay leaf
1 tbsp chopped fresh parsley
salt and freshly ground black pepper

method

1. Preheat the oven to 350°F (180°C) Gas Mk 4.

2. Place the potatoes in a saucepan of boiling salted water and parboil for about 10 minutes.

3. Drain well.

4. Pour the oil in a flameproof casserole, heat and add the chicken. Fry quickly, stirring, until sealed on all sides.

5. Remove from the casserole.

6. Place the gammon and onions in the casserole and cook until golden.

7. Add the garlic and flour and gradually pour in the stock, stirring constantly.

8. Cook for 2 minutes until thick.

9. Return the chicken to the casserole together with the potatoes, mushrooms, olives and bay leaf and season with salt and pepper to taste.

10. Bring to the boil, then lower the heat, cover and cook in the oven for 30-40 minutes until chicken is tender.

11. To serve, sprinkle with parsley.

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