ingredients
serves 6
3 tablespoons butter
6 chicken portions
2/3 cup white wine
2/3 cup water
1 chicken stock cube
2 garlic cloves, crushed
2 tablespoons parsley, chopped
2 tablespoons fresh tarragon, chopped
2 teaspoons marjoram, chopped
2 tablespoons chopped spring onions (scallions)
1/4 lb mushrooms, sliced
juice of 1 lemon
salt
freshly ground black pepper
method
1. Heat the oven to 325°F gas mark 3. Melt the butter in a frying-pan. Add the chicken pieces in batches and brown on all sides. Transfer the pieces to an ovenproof dish and season generously. Drain off most of the fat from the pan and reserve for another dish.
2. Put the mushrooms, onions and garlic in the frying-pan and saute for 2 - 3 minutes. Stir in the wine, stock, herbs and lemon juice and pour over the chicken in the casserole.
3. Cover the casserole tightly and cook in the oven for 1 1/2 hours or until the chicken is tender.
