Chicken And Vegetable Fricasse

4 chicken pieces
3 onions, peeled and finely chopped
1 clove garlic, peeled and crushed
2 celery stalks, thinly sliced
2 carrots, peeled and thinly sliced
1 bay leaf
150 ml/1/4 pint chicken stock
1 teaspoon chopped thyme
1 teaspoon paprika
salt
freshly ground black pepper
chopped parsley, to garnish

'Fake a piece of fat from the chicken and rub over the base of a heavy pan. Put in the chicken and cook gently over very low heat until golden on all sides. Add the onions and garlic and continue cooking gently for 3 minutes, meanwhile stirring occasionally.

Add the remaining ingredients, except the parsley, then cover and cook over low heat liar 11/4 hours or until the chicken is tender. Taste and adjust the seasoning. Sprinkle with parsley and serve immediately while hot.

SERVES 4