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Chicken pot casserole

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

1 free-range chicken
1 onion, quartered
4 leeks, chopped
3 bay leaves
2 carrots
2 sticks celery, roughly chopped
5 whole peppercorns
4 cloves garlic
1½ cup chicken stock
Juice of 1 lemon
2 T butter

Method

Preheat the oven to 160°C.
In a casserole, arrange free-range chicken, quartered onion, chopped leeks, bay leaves, carrots, cut into chunks, roughly chopped sticks celery, whole peppercorns and cloves garlic.
Add chicken stock, the zest and juice of 1 lemon and butter.
Cover and cook in the oven for 2 hours, or until the chicken is cooked through.

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Chicken pot casserole

Chicken pot casserole

Ingredients

Method