The latest addition to the chicken repertoire. There are some surprising elements here - not least, the additions of ginger and black treacle, neither of which is obvious in the finished dish, but where both give greater depth to the overall flavour, and the use of beef rather than chicken stock is not entirely expected either. The end result, however, is delicious.
As with all stews, this is even better if left to sit for a day or two, and then reheated to serve.
1 chicken, cut into quarters; salt and pepper; 40g butter; 2 tbs chopped onion; 1 tsp ground ginger; 1 tbs flour; 450 ml beef stock; 1 tbs black treacle; juice and grated rind of 1 lemon; 50g (approx 8) walnuts.
1. Heat oven to 180 degrees C.
2. Heat butter in a large frying pan, season the chicken pieces and then brown them all over in the hot butter, for about five minutes. Remove the chicken pieces to a casserole.
3. Use the butter to soften the onion, again about five minutes, then stir in the flour and ginger, add the stock and bring it to the boil.
4. Add treacle, and lemon juice and rind, and walnut pieces; stir to mix together thoroughly.
5. Pour the contents of the pan over the chicken pieces, then cover and cook in the pre-heated oven for an hour.