Ingredients: (Serves 4)

8 chicken portions

2 tbsp olive oil

2 tbsp butter

12 spring onions (green parts removed)

4 small onions, quartered

10 garlic cloves

1 tsp thyme

4 potatoes, diced

1 celery, diced

60g/2oz bacon, cut into strips

12 button mushrooms

450ml/ ¾pt chicken stock

Salt, pepper

Method:

1. Season the chicken portions with salt and pepper and fry them in a deep pan for 10-15 mins until well browned, then remove from pan.

2. Add butter to the pan, melt and add spring onions, onions, garlic cloves and thyme. Fry for 3 mins.

3. Add potatoes, celery and bacon and fry for another 2 mins.

4. Cover the pan and cook for 10 mins, stirring occasionally.

5. Return the chicken portions to the pan, add mushrooms and chicken stock and bring to the boil.

6. Transfer to a casserole dish and bake uncovered at 210°C/fan 190°C for 20-25 mins until the meat is tender.

7. Serve with crusty bread and salad.