Spring Vegetable and Chicken Casserole

Preparation info

  • Serves

    8–10

    • Difficulty

      Easy

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

Ingredients

  • 2 chickens, 3 lb / 1.35 kg each, jointed
  • 2 tbsp

Method

Trim excess fat from the chicken pieces, and fry them in the olive oil in a frying pan until just browning all over. Transfer the pieces to a large flameproof casserole. Fry the onion until golden brown, and put with the chicken. Put about ¼ in / 0.5