This is a marvellous dish for a dinner party, since it is so quick and easy to prepare and will keep without spoiling in a warm oven for up to an hour should your guests be late. It may be accompanied by rice or boiled new potatoes and a green
salad. A Spanish burgundy is a good wine to serve with this casserole.
2 oz. seasoned flour, made
with 2 oz. flour, 1 teaspoon salt and ½ teaspoon black pepper
1 x 42 to 5 lb. chicken, cut into serving pieces
2 fl. oz. olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 red pepper, white pith removed, seeded and chopped 1 green pepper, white pith removed, cored, seeded and chopped
10 fl. oz. chicken stock, prepared from the giblets or from a stock cube
2 tablespoons butter 8 oz. mushrooms, sliced 6 tomatoes, sliced 10 stuffed olives, cut in half 10 black olives, stoned
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).
Put the seasoned flour on a plate and roll the chicken pieces in it until they are well coated.
In a large frying-pan heat the oil over moderate heat. Add the chicken pieces and fry them for 5 to 7 minutes on each
side, or until they are lightly browned.
Using tongs, transfer the chicken pieces to a large ovenproof casserole.
Add the onion, garlic and peppers to the pan and fry them, stirring, for 5 to 6 minutes. Spoon the vegetables over the chicken pieces in the casserole.
In a small saucepan, bring the stock to the boil over moderately high heat. Remove the pan from the heat and pour the stock into the casserole.
Cover the casserole and place it in the oven. Bake for 1 to 12- hours, or until the chicken is tender when pierced with a fork.
Ten minutes before the end of the cooking, melt the butter in a small frying-pan over moderate heat and cook the mushrooms and tomatoes for about 5 minutes. Add the mushrooms,’tomatoes and olives to the casserole. Serve hot, straight from the casserole.