Chicken & Tomato Casserole with Potato-Cabbage Slice

To accompany: Regner

Chicken & Tomato Casserole:

• chicken joints, 4-8, depending on size and butchery style
• 1 large onion, peeled
• 3 celery stalks, cut to matchstick size
• 2 carrots, peeled and cut to matchstick size
• 1lb tomatoes, peeled and chopped (or tinned whole tomatoes)
• green beans, finely sliced
• black pepper, ground
• marjoram, chopped

1. Brown chicken joints in olive oil in casserole dish.
2. Remove chicken and fry onion until golden brown.
3. Add celery, carrots .
4. Fry gently for 2-3 minutes.
5. Replace chicken joints; add chopped tomatoes, marjoram and black pepper.
6. Bring to a simmer.
7. Cook in a moderate oven (Mark4/350°F/180°C) for about 1¼ hour.
8. Add the green beans. Continue cooking in moderate oven for about ¼ hour until the chicken is cooked. The tomato sauce should be thick not watery.

Potato-Cabbage Slice:

• Blanch potato slices and shredded cabbage separately.
• Layer potato and cabbage ending with a layer of potatoes.
• Press vegetables flat.
• Sprinkle with ground mustard seed and drizzle with olive oil.
• Place in moderate oven until cooked and golden.