Preheat the oven to 170ºC / 325ºF / Gas Mark 3. Cut each chicken joint in half and put in an
oven proof casserole with the prunes and bay leaves.
To peel the shallots, put in a small bowl and cover with boiling water. Drain them after 2
minutes and rinse under cold water until cool enough to handle. The skins should then peel away
Heat the oil in a large non-stick frying pan. Add the shallots and gently cook for about 5
minutes until beginning to colour. Add the mushrooms to the pan and cook for a further 3-4 minutes
until both the mushrooms and onions are softened. Sprinkle the sugar over the shallots and
mushrooms, then add the mustard, tomato puree, ale and chicken stock. Season to taste with salt and
pepper and bring to the boil, stirring to combine. Carefully pour over the chicken.
Cover the casserole and cook in the preheated oven for 1 hour. Blend the cornflour with the
lemon juice and 1 tablespoon of cold water and stir into the chicken casserole. Return the
casserole to the oven for a further 10 minutes or until the chicken is cooked and the vegetables
Remove the bay leaves and stir in the chopped parsley. Garnish the chicken with the flat-leaf
parsley. Serve with the mashed potatoes and fresh green vegetables.