All I think any of us really want is the sofa, PJs and comfort grub like this:
This is a great 'chuck it in and leave it alone' stew which for me seems incredibly old fashioned - I imagine families sat eating this in homefront britain, black out blinds up and gas lamp burning! The sauce is quite thin with this recipe so don't expect a thick slurpy broth. This is a mop it up with some crusty bread situation.
Ingredients, serves 4
- 1kg floury potatoes thinly sliced
- 4 large chicken pieces on the bone
- 2 onions, sliced
- 2 carrots peeled and sliced
- 1/4 medium sized suede diced
- 600ml chicken or vegetable stock
- 2 bay leaves
- Fresh thyme
- Olive oil
- Salt and Pepper
- Preheat oven to 150C/ gas mark 2
- Layer half the potato and half the onion slices in the bottom of a casserole dish and season with salt, pepper and a sprinkling of fresh thyme (dried is fine if you have none),
- Brown the chicken pieces in a frying pan for around 10 mins. You will need a fairly high heat for this and careful - the fat will spit!
- Put chicken into the casserole and throw in the carrot and suede and remaining onion. Add the stock and season again.
- Top with the remaining potato slices and pour over any chicken fat/juices from the browning - yes, additional fat but browns the potatoes and makes them taste extra lovely.
- Top with foil and cook in the oven for 1 1/2 hours until the meat is tender and veg all cooked through.
- Take foil off and grill for last 10 mins so that the potatoes are golden brown.