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.
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