1. Cut chicken into serving pieces. 2. Slice potatoes in medium thick rounds. 3. Melt 1 heaped tablespoons. 4. of butter in a skillet or saucepan. 5. Brown chicken joints lightly on both sides and then remove them. 6. Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken. 7. Dot each layer with little knobs of butter. 8. Repeat layers until all ingredients are used, ending with a layer of potatoes. 9. Pour stock over the potatoes, shallots and chicken. 10. Cover with buttered greaseproof paper, then with lid. 11. Cook in oven at 275F/135C for about 2½ hours. 12. Add a little hot stock or water after about an hour or so, if liquid dries up too much. 13. Sprinkle generously with chopped parsley 5 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
