| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Sainsbury’s, Sainsbury8 |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 50 |
g |
Butter; (2oz) |
| 1 |
|
Oven ready chicken; weighing about |
|
|
; 1.5kg (3 1/2 lb) |
|
|
; jointed into 8 |
|
|
; pieces, or 8 large |
|
|
; chicken portions |
| 1 |
lg |
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) |
|
|
; stock |
INSTRUCTIONS
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.
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