麻豆约拍

Recipe:

5 medium chicken fillets, cut into chunks
1 tbsp plain flour
1 tbsp dry mustard powder
1 tsp salt
1 tsp pepper
2 medium onions roughly chopped
3 medium carrots cut into large chunks
3 ribs celery roughly chopped
1 tbsp butter
2 tbsp rapeseed oil
4 medium potatoes chopped into large pieces
1 tsp dried thyme (1 tbsp if using fresh)
1 tsp dried parsley (1 tbsp if using fresh)
1 tsp dried rosemary (1 tbsp if using fresh)
3 dried bay leaves
1 litre chicken stock
Extra parsley to serve

1. In a small bowl, mix together the flour, mustard and seasoning. Sprinkle this over the chicken pieces.
2. Heat a heavy based frying pan or casserole dish on the hob, before adding the butter and oil. When they are sizzling place the chicken in and fry in
batches with the pan over a high heat for a few minutes on each side until golden. Then remove the chicken and keep warm.
3. Add the onion, carrot and celery to the juices and cook over a medium heat for 5 mins until starting to become golden. Then add the herbs, the potatoes
coating well in the pan juices.
4. Return the chicken to the pan and bring everything together with the chicken stock. Bring the pan to the boil and simmer for approximately 30 mins until
the potatoes are tender and the sauce is thick. Check for seasoning and serve with extra parsley on top. Alternatively this dish may be done in the oven
at 180*C or slow cooker.