Al-Ahram Weekly Online 7 - 13 February 2002 Issue No.572
Published in Cairo by AL-AHRAM established in 1875		Current issue | Previous issue | Site map

Country chicken

By Moushira Abdel-Malek

Ingredients:

4 large chicken joints
2 onions (thinly sliced)
6 medium-sized potatoes (cubed)
1 celery head (chopped)
200gms button mushrooms (sliced)
200gms peas (boiled)
1tbsp chopped parsley
1/2 pint chicken stock
salt + pepper + nutmeg (ground) + 1 bayleaf
2oz butter + 4tbsp oil

Method:

Preheat oven to 220 degrees C. Skin the chicken joints and fry them until golden browned. Place in an oven-proof casserole dish. In a cooking pan, stir fry the onions in a mixture of butter and oil until yellowish. Add the celery, stirring to heat through. Add the mushrooms, potatoes and the remaining ingredients, except parsley and peas. Allow to cook only for 40mn, covered in the oven. Add the peas and parsley and cook for a further 15mn. Uncover for a further 5mn to golden the top. Serve with a green salad.

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