• 1 3 lbs chicken

• 2 large sliced onions,

• 2-1/2 lbs old potatoes

• 2 heaped tbsps butter

• 2 cups stock

• salt and pepper to taste

Cut chicken into serving pieces. Slice old potatoes in medium thick rounds. Melt 1 heaped tbsp of butter in a saucepan.

Brown chicken joints lightly on both sides, remove.

Layer saucepan bottom with sliced potatoes, sliced onion (all well seasoned), chicken. Continue until all food is used up,

end with a layer of potatoes.

Pour stock over, cover with buttered greaseproof paper, then with lid. Either simmer, or cook in oven at 275°F (135°C) for about 2-1/2 hours.

Add a little hot stock or water at half cooking time if liquid dries up too much.