“This is out of "The Complete Family Cookbook". My family loves this dish in winter. It's great to take to pot luck dinners as well.”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven at 200 degrees Celsius.
  2. Toss chicken in flour to coat. Shake off excess flour and reserve 1 tablespoon.
  3. Melt butter in a large frying pan and cook chicken over a medium heat until chicken browned on all sides. Transfer to large casserole dish.
  4. Add garlic and reserved flour to pan and cook over a low heat for 1 minute.
  5. Combine stock and tomato puree. Remove pan from heat and gradually blend in stock mixture. Cook over a medium heat, stirring constantly, until mixture boils and thickens. Pour over chicken in dish. Cover and bake chicken for 30 minutes.
  6. Heat oil in a large frying pan and cook turnips, carrots, and parsnip over a medium heat for 3 - 4 minutes. Remove from pan and set aside. Add onions and bacon to pan and cook for 4 - 5 minutes or until bacon is crisp.
  7. Stir turnip, carrots, parsnips, onion mixture, potatoes; season with black pepper to taste. Add with parsley to chicken mixture and bake 40 minutes longer or until vegetables are tender.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: