Free Cooking Recipes

A wholesome ‘hot pot’ with an abundance of fresh vegetables. Accompany with wholemeal pasta, such as tagliatelle.

SERVES 6

1 X 1.5 kg/31/2 lb oven-ready chicken
sprigs of fresh herbs
wedge of lemon
salt and freshly ground black pepper
1/4 cup/60 ml/4 tbsp vegetable oil
2 medium onions, sliced 1 large clove garlic, chopped 1 aubergine (eggplant), cubed
3 medium potatoes, cubed
125 g/4 oz green (string or snap) beans
1 sweet red (bell) pepper, deseeded and sliced
1 sweet green (bell) pepper, deseeded and sliced
175 g/6 oz courgettes (zucchini) cut into chunks
1/2 cup/125 g/4 oz button mushrooms
5 cups/1.2 1/2 pt chicken stock (broth)
GARNISH
30 ml/2 tbsp chopped walnuts
15 ml/1 tbsp chopped fresh herbs

Directions:

1. Open up the cavity of the chicken and put the sprigs of herbs and the lemon in the centre. Season inside and out with salt and pepper. Place the chicken in a large pan or flameproof casserole.
2. Heat the oil in a pan; add the onion and garlic and cook gently for 2 to 3 minutes. Add the aubergine (eggplant) and cook for a further 3 minutes,
3. Add these to the chicken together with the remaining vegetables and the stock (broth).
4. Bring to the boil and simmer the chicken and vegetables gently in a covered pan for 11/2 hours.
5. Sprinkle with the nuts and chopped herbs and serve either straight from the casserole, or lift the chicken out onto a serving dish and surround with the cooked vegetables.

If you like really crunchy vegetables then cook the chicken in the stock (broth) with the aubergine (eggplant) and add remaining vegetables during the last 30 minutes cooking time