48.Chicken Hot Pot : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients: to serve four

1 lb / 450g chicken joint

1 oz / 25g lentil flour or gram flour

1 tblsp olive oil

4 oz / 100g onion, chopped

4 oz / 100g carrot or parsnip, chopped

4 oz / 100g swede or turnip, chopped

8 oz / 225g mushroom

14 oz / 400g tinned tomato

2 cloves crushed garlic or to taste

1 oz / 25g lentils

1 tsp / 1g mixed herbs

½ pint / 300ml chicken stock or water

salt to taste

fresh ground black pepper to taste


Remove the skin from the joints and roll the joints in lentil flour.

Fry the joints gently in oil until browned on both sides and then place in a casserole.

Chop and then fry the onion until translucent and then add to the casserole.

Add the diced carrot, swede, parsnip and turnip as available together with the mushrooms, tinned tomato, crushed garlic, mixed herbs and lentils.

Sprinkle with the salt and pepper and add just enough water or chicken stock to cover.


Preheated oven

gas mark 5 375°F 190°C for half an hour to boil the casserole

and then

gas mark 2 300°F 150°C for one hour.

or cook in a pressure cooker under 15lbs (high) pressure for 20 minutes.