Chicken Hot Pot

2 tablespoons olive oil
1 x 1.75 kg/4 lb chicken, jointed into 8 pieces
salt
freshly ground black pepper
juice of I lemon
225 g/8 oz Jerusalem artichokes, peeled and
halved
225 g/8 oz Brussels sprouts, trimmed
225 g/8 oz carrots, peeled and cut into bite-sized
pieces
225 g/8 oz swede, peeled and cut into bite-sized
pieces
100 g/4 oz small turnips, peeled and quartered
100 g/4 oz parsnips, peeled and cut into bite-
sized pieces
300 ml/1/2 pint chicken stock
300 ml/1/2 pint red wine
50 ml/2 fl oz port
large bunch of herbs (e.g. thyme. parsley,
tarragon)
sprigs of herbs (e.g. thyme, parsley, tarragon), to garnish

Heat the oil in a heavy-based pan. Season the chicken with salt, pepper and lemon juice. Fry the chicken on both sides until golden brown. Place in a heatproof mixing bowl that will tit inside your largest saucepan or steamer.

Fry the vegetables for 2 minutes until golden brown. Spoon them over the chicken. Pour the stock, wine and port into the frying pan. Bring to he boil, scraping the sediment from the base of the pan. Pour over the chicken. Add the herbs. Season well with salt and pepper. Cover the bowl with foil or greaseproof paper and tie down with string.

Place in a saucepan of boiling water with a tight-fitting lid, or in a steamer, and steam for 11/2 hours. Check the liquid level frequently and add more boiling water if necessary.

Remove the foil or paper. Pour the liquid from the chicken into a small saucepan. Arrange the meat and vegetables in a warmed serving dish Ind keep warm. Boil the stock to reduce to a syril, consistency. Spoon over the meat and garrrirsf) with sprigs of herbs.

SERVES 4