Pot-Roasted Chicken

For 4 servings
8 small chicken portions
2 tbsp corn oil
8 fairly small potatoes halved
8 small carrots
1/2 - 1 tbsp chopped fresh rosemary or
1 tsp dried rosemary
5 tbsp chicken stock
2-3 garlic cloves, crushed
salt and pepper, to taste
chopped fresh parsley, to garnish

Preparation
1. Heat oil in a flameproof casserole. Add chicken portions and fry for 5-6 mins until golden. Remove from casserole and keep on one side.
2. Add potatoes and carrots and cook gently for 5 mins.
3. Add rosemary and stock and stir well, then place chicken on top. Cover and cook for 15 mins, stirring occasionally. Add garlic, cover and cook for a further 15-20 mins until chicken is cooked and vegetables are tender. Add seasoning to taste.
4. Transfer chicken and vegetables to a warm serving dish and pour juices on top. Sprinkle with chopped parsley. Serve Hot.