‘Chicken’ Casserole

Name: ‘Chicken’ Casserole
Yield: Serves Four
Ingredients: cornflour; 450–675 g (1–1½ lb) potatoes, peeled and sliced thickly; 1 tablespoon chopped fresh garden herbs; 2–3 slices lemon plus the zest of 1 lemon; salt and pepper to taste; salt and pepper to taste; 8 pieces chicken with the skin left on; 3 tablespoons oil; 2–3 slices lemon plus the zest of 1 lemon; 3 cloves garlic, crushed; 450–900 g (1–2 lb) chicken mushrooms, wiped with a damp cloth and cubed

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Wild Food

By Roger Phillips

Published 1986

About

Ingredients

450–900 g (1–2 lb) chicken mushrooms, wiped with a damp cloth and cubed
3 tablespoons

Side dish
Gluten-free
Spicy

Method

Heat the oil in a large saucepan, add the chicken pieces, garlic, lemon zest, herbs and seasoning, and fry for several minutes, turning the pieces so they brown evenly. Transfer the chicken and juices to a casserole, add the potatoes in a layer, and put the lemon slices on top of the potatoes. Cover with water thickened with a little cornflour. Bake at 180˚C (350˚F, Mark 4) for 20 minutes, then