Serves 4

Ingredients

15 ml ( 1 tablespoon) vegetable oil
2 medium carrots, sliced
1 medium onion, chopped
2 garlic cloves, finely chopped or crushed
1 sprig thyme
1 bay leaf
450 ml ( 3/4 pint ) chicken stock from a cube
4 chicken joints, skin removed
Salt and pepper
225 g ( 8 oz ) button mushrooms

Pre-heat the oven to 170 °C ( 325 ° F/gas mark 3 ). Heat the oil in a pan and add the carrot , onion, garlic , thyme and bay leaf. Cook, stirring often, until the vegetables are just tender. Transfer them to a casserole dish and add the stock and chicken joints. Cook in the oven for 45 minutes, then add the seasoning and mushrooms. Cook for further 15 minutes.
Serve with new potatoes and salad.

Dr.Reg Saynor