|Chicken pieces||3 Pound (1.5 Kilogram)|
|Seasoned flour||1 Ounce (1/4 Cup / 30 Gram)|
|Butter||2 Ounce (60 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Chicken stock||1 Pint (2 1/2 Cups / 600 Milliliter)|
|Tomato paste||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Carrots||2 Small, diced|
|Turnip||1 , diced|
|Parsnip||1 , diced|
|Bacon rashers||3 , chopped|
|Baby potatoes||8 , quartered|
|Chopped fresh parsley||3 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Toss chicken in flour to coat. Shake off excess flour and reserve 1 tablespoon.
2. Melt butter in a frying pan over a medium heat and cook chicken, in batches, until brown. Place in a casserole dish.
3. Add garlic and reserved flour to pan and cook over a low heat, stirring, for 1 minute. Combine stock and tomato paste (puree). Remove pan from heat, stir in stock mixture, return to heat and cook over a medium heat, stirring constantly, until mixture boils and thickens. Pour mixture over chicken, cover and bake at 200°C/400°F/Gas 6 for 30 minutes.
4. Heat oil in a frying pan over a medium heat, add carrots, turnip and parsnip and cook 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. Add turnip and onion mixtures, potatoes, parsley and black pepper to taste to chicken mixture and bake for 40 minutes or until vegetables are tender.