4 large chicken joints
2 onions, thinly sliced
6 medium sized potatoes, cubed
1 celery head, chopped
200 gm button mushrooms, sliced
200 gm peas, boiled
1 tablespoon chopped parsley
1 / 2 pint chicken stock
Salt + pepper + nutmeg, ground + 1 bayleaf
2 ounces butter + 4 tablespoons oil
Preheat oven to 220 degrees C.
Skin the chicken joints and fry them until golden browned.
Place in an oven proof casserole dish.
In a cooking pan, stir fry the onions in a mixture of butter and oil until yellowish.
Add the celery, stirring to heat through.
Add the mushrooms, potatoes and the remaining ingredients, except parsley and peas.
Allow to cook only for 40 minutes, covered in the oven.
Add the peas and parsley and cook for a further 15 minutes.
Uncover for a further 5 minutes to golden the top.
Serve with a green salad
