2 bunches spring onions, white part only, sliced lengthways in half
100g carrots, sliced
100g butter, melted
100g fresh peas
600ml boiling chicken stock
1 garlic clove, crushed
450g potatoes, peeled and sliced
1 tbsp chopped parsley
salt and pepper
Preheat the oven to 210C/gas 6. Joint the chicken into 8 pieces. Heat the dripping in a frying pan, add the chicken and colour on both sides to seal – you may have to do this in batches. Remove from the pan and put in an ovenproof casserole dish. In the same frying pan, melt 25g of the butter over a medium heat. Tip in the carrots and spring onions and cook without colouring for about 3-5 minutes. Scatter the carrots, spring onions, peas and crushed garlic over the chicken. Pour on the hot stock and season. Coat the potatoes with 50g of the melted butter and place half the potatoes over the chicken to make a level topping; season to taste.
Carefully lay the rest of the potatoes decoratively on top. Brush with the remaining melted butter. Bake for 15 minutes and then reduce the heat to 180C/gas 4. Cook for a further hour, brushing with butter regularly. If the potatoes begin to brown too much, cover with kitchen foil. Remove the hot pot from the oven and sprinkle with chopped parsley.