Mediterranean Chicken Casserole


4 lb chicken cut into 8 to 10 pieces
1 large sweet onion, chopped
1 cup sliced carrots
1/2 cup sliced celery
1 medium parsley root, sliced
1/2 green beans, trimmed and sliced into 1" lengths
1 large tomato, peeled and sliced
Salt and freshly ground pepper to taste
1 cup chicken stock

Serve the chicken with rice or on a bed of noodles.

Makes 8 to 10 servings.

  • Peel and chop the onion.
  • Distribute the half of the chopped onion over the bottom of the casserole.
  • Place half of the chicken pieces on the onion and salt and paper them lightly.
  • Mix the carrots, celery, parsley, tomato and green beans with the reserved chopped onion and spread the half of the mixture over the chicken.
  • Place the rest of the chicken pieces on the vegetables, salt and pepper them lightly, and cover them with the rest of the vegetable mixture.
  • Pour the stock over the dish gently, cover the casserole well and turn the oven low (300F or 150C).
  • While the chicken is cooking do not lift the cover and allow the heat to escape.
  • After 2 to 3 hours check the chicken and allow it to cook more until is done to suit your taste.

Real Cooking

Did You Know?
Learn a Few Old Fashioned Hints on Setting the Table

Although every housekeeper had her own method for serving meals, a few general principles were governing all properly regulated service:

- When setting the table, cover first with a tablecloth, in order to prevent noise and protect the table.
- Place each serving article in its proper place and not in a confused "jumble."
- See that the tablecloth is spread smoothly, that the corners are of equal length, that the crease—if the cloth has been folded instead of rolled—is exactly in the centre.
- Place the flowers in the centre of the table.
For each person place knife, spoon and glass on the right, fork and napkin on the left.
- Place the glass at the point of the knife.
- Turn the edge of the knife towards the plate and the fork tines up, the spoon with the bowl up.
- If soup is to be served, place a square of bread or a roll on top of the napkin or between the folds.
- Place the pepper and salt at the corners of the table, unless individual salts are used, when they should be placed at the head of the plates, where the dessert spoon may be placed—the handle towards the right—for convenience.

The general rule in serving simple family meals, with or without a waitress, was for the hostess to serve the porridge and coffee at breakfast; the soup, salad and dessert at dinner, and pour the tea at the evening meal. When luncheon was served in the middle of the day the hostess usually did the greater part of the serving, as luncheon was considered to be the most informal meal of the day.