Method

Step 1

Pre heat the oven to 180C

Step 2

Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes, then scatter over some sea salt which should stick to the oil. Place directly on the shelf in the oven and bake for 1¼-1½ hours, depending on the size of the potato.

Step 3

Coat the chicken pieces in the flour. You could do this by placing the flour and chicken in a sandwich bag and shaking.

Step 4

Heat the oil in a large pan and cook the chicken until it turns white and begins to brown a little.

Step 5

Place the chicken in the bottom of the casserole dish and cover.

Step 6

Using the same pan, cook the onion, and leek in any remaining oil for 5 minutes. Add these to the casserole dish.

Step 7

Add the remaining ingredients: mushrooms, carrot, tomatoes, herbs and stock to the casserole dish.

Step 8

Bring the mixture to the boil stirring occasionally.

Step 9

Cover the dish with a lid and cook for 45-60 minutes in the oven or until the chicken is tender.