900ml chicken stock or made with 1 Chicken
Oxo cube
1 tbsp tomato ketchup
1 tbsp worcester sauce
salt & freshly ground black peppercorns
vegetable, corn or sunflower oil
Instructions
Divide the chicken into 3 pieces and set
aside the thick and middle ones. (Discard the thin ones
or use as stock.)
In a casserole heat 2 tbsp vegetable oil
over a low heat and fry the sliced onions for 30-40
minutes until golden brown.
------------------------------
In a frying pan heat 1 tbsp vegetable oil
over a medium-high heat and fry the chicken for a few minutes.
Place the chicken into the casserole over
a low heat and add the all spices.
Pour the chicken stock and cook over a
high heat until boiling. Then turn the heat to low, skim
off any scum, add the tomato ketchup, worcester sauce and
mushrooms
Simmer
for 1 hour without allowing them to burn.
Sprinkle with the peas, if necessory and
season with the salt & pepper.
Serve with rice or couscous.
This recipe was first published on mizueandco.com
in Oct. 2006.
