Chicken And Potatoe Casserole

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• 

  Step 1

  Preheat oven to 200°C. Heat half the oil in a large frying pan over high heat and fry shallots and potatoes for 5 minutes, until browned.

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  Step 2

  Transfer to a large roasting tin and pour over stock and lemon juice. Transfer to the oven and bake for 15 minutes.

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  Step 3

  Meanwhile, score chicken with a sharp knife and rub with oregano and pepper.

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  Step 4

  Add remaining oil to frying pan and fry chicken in 2 batches for 2–3 minutes per side, until evenly browned.

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  Step 5

  Remove roasting tin from oven and nestle chicken in amongst potatoes (so they are sitting in the sauce). Return tin to oven and cook for a further 15 minutes until almost cooked. Stir peas into mixture and cook for a final 5 minutes.

• Step 6

  In a small bowl, combine parsley, garlic and lemon zest. Scatter over stew and serve at once with steamed green beans

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