COUNTRY CHICKEN HOTPOT

Ingredients.....2 tbs of canola oil, 1 chicken divided into 6 pieces, 25gm of butter/ marg, 1kg of baby carrots (washed and trimmed), 600ml of chicken stock, cracked black pepper, 3 yellow capsicums ( seeded and cut into chunks, 400gm tin of diced tomatoes, 125gm of whole cherry tomatoes,1 kg of small brown onions(shallots)peeled, 2 tbs of minced garlic, sprigs of fresh parsley. Preheat your oven to 160 deg C. Heat the oiul in a large pan over a medium heat. Add the chicken pieces in batches and brown them on all sides for 10 minutes, then remove and set aside. Now add the butter/ marg to the pan and add the shallots and minced garlic, stir well and cover and cook for 10 minutes over a low heat. Season with cracked pepper. In a large ovenproof dish (Dutch oven), lightly greased, place the onion mixture over the base and arrange the chicken pieces on top. Pour over the chicken stock , cover and place in the preheated oven and cook for 30 minutes. Arrange the yellow capsicum chunks over the top of the chicken and pour over the tinned diced tomatoes. Cover and cook for a further 20 minutes. Finally place the whole cherry tomatoes over the top of the mix, cover and cook for another 10 minutes , or until chicken is cooked through. Serve garnished with parsley sprigs.