* 900g (2 lb) chicken pieces, skinned, preferably on the bone. Why not try jointing your own chicken??
* 110g (¼ lb) button mushrooms, sliced
* 2 large onions, sliced
* 900g (2 lb) potatoes, peeled and sliced 1 cm (½") thick
* 426 ml (15 fl oz - ¾ pint) good quality chicken stock
* 142 ml (5 fl oz - ½ pint) single cream
* 2 tablespoons fresh parsley, chopped
* 2 tablespoons butter
* 1 teaspoon salt, half the salt if the stock is salty or if you cheated and used a stock cube!
* ½ teaspoon freshly ground black pepper
* 1 teaspoon sugar

===Method===
* If you have an enamel casserole such as a Le Creuset, then use that, otherwise, in a large pan, melt the butter and sauté the chicken pieces until they are golden on the outside
* Place then in the bottom of the casserole dish
* In a bowl, mix the parsley, salt, pepper, sugar, thyme
* Sprinkle a quarter of the mixture over the chicken pieces
* Then repeatedly add the remaining onions, mushrooms, potatoes and a sprinkle of herb mix until they are used up.
* Mix the cream into the stock and pour over the casserole
* Bake, covered, for an hour and a half, covered, then increase the heat to 220° C (400° F - Gas 6) to brown the potatoes

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