Hunter's Chicken

Thanks to my Nan, Marigold, for letting me use this recipe.... one of the nicest meals there is.
It definately ranks in my top 3 with Mum's Stew and Lamb Chops and Swede taking the other top positions. Anyway, here goes:


HUNTERS CHICKEN

1 small chicken or four good sized joints.
½ oz flour
Salt and pepper
2 tbs oil
2 small onions, peeled and sliced
2 carrots peeled and sliced
2 oz mushrooms peeled and sliced
Bouquet garni
1 can condensed tomato soup, diluted as directed on can but using cider instead of water plus about a further ¼ pt cider

Joint and skin chicken, coat with seasoned flour and brown all over in heated oil.

Remove chicken and fry vegetables.

Put vegetables into a casserole dish, arrange chicken on top then add condensed soup and cider. Tuck bouquet garni in centre.

Cover closely and cook in slow oven (180 C, 350F or Gas Mark 3) for about 1 ½ hours.

Remove bouquet garni and correct seasoning.

Serve with boiled potatoes and green vegetables.