‘Chicken’ Casserole



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


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 add the mushrooms, and bake for another 30 minutes.