Pot Au Feu
Description
This casserole-type dinner is a great way to warm the house and the heart during the colder months.
Method
Preheat oven to 180C.
Place 1 tablespoon of olive oil in the base of a baking dish or an ovenproof casserole dish. Arrange the chicken pieces in a single layer. Season the chicken with salt and pepper.
Add the parsnips or turnips, potatoes, fennel or leek, shallots, garlic and rosemary. Pour the wine and chicken stock into the dish and drizzle with the remaining olive oil.
Cover with foil and bake for 30 minutes. Add the baby carrots, cover with foil and cook for a further 20 minutes. Remove the foil and cook for further 20 minutes or until the vegetables are lightly browned and soft - the garlic and shallots will squeeze out of their skins.
Serve with green vegetables.
SERVES 4-6