Chicken fricassee

Serves 4

1 2.5kg (5lb) chicken cut into pieces
60ml/1oz olive oil
2 cloves of garlic - skin on
150g/5oz shallots - cut in half
125g/4oz mixed peppers - cut into large pieces
2 carrots - peeled and sliced
200g/7oz button mushrooms
600ml/1 pint brown chicken stock
1 bay leaf
Sprig of fresh thyme
6 peppercorns

Heat the oven to 190 C (375 F/Gas 5). Season the chicken, and seal and
colour quickly in oil. Remove the chicken and place in a roasting pan
with the bay leaf, peppercorns, fresh thyme and garlic cloves. Sautee the
vegetables together until lightly brown. Place them in with the chicken.
Swill out the sautee pan with the chicken stock. Bring to the boil, season
and add to the chicken. Place into the oven until the chicken is cooked
through.

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