Serves 4

4 chicken joints

2 tablespoons plain flour

salt and pepper

2 oz (50g) butter

2 lb (1kg) potatoes

1 lb (450g) onions

½ pint (300 ml) water or chicken stock chopped fresh parsley

 

Preheat oven to 180C / 350 F. Coat the chicken joints with flour that has been well-seasoned with salt and pepper. Brown lightly in the butter. Peel and slice the potatoes and onions.

Put a layer of potatoes and onions in an ovenware dish and put two chicken joints on top. Add another layer of potatoes and onions, seasoning well with salt and pepper.

Put on remaining chicken and cover with a final layer of potatoes. Season well and pour over the buttery juices from the frying-pan.  Pour in water or stock. Cover and cook for 11/2 hours. Take off the lid and continue cooking until potatoes are golden-brown. Sprinkle with parsley.