dish.
cut the peeled potatoes, tomatoes and onions into large pieces and put them in the oven dish with the chicken.
finely chop the garlic and sprinkle on top.
roughly chop the parsley and thyme and sprinkle on top.
now put in the pine nuts, almonds, lemon juice, and pepper and salt.
place the chicken stock cube in a small cup of warm water and dissolve. add this to the casserole mixture along with the glass of white wine and olive oil.
put the casserole dish on the middle shelf in the oven and cook for one and a half hours at 180º (gas mark 4).
heat the olive oil in a 9-inch skillet, add potato pieces, 