Melt half the dripping and fry the washed,
sliced mushrooms. Put them into an ovenproof dish. Coat the chicken in
the flour and fry in the rest of the dripping until golden brown. Put
into the dish. Peel and potato and cut it into slices. Put it in the
dish with the chicken. Dissolve the stock cube in the hot water.
remaining flour into the pan and stir well. Add the stock a little at a
time, stirring until smooth. Add a little salt and pepper. Bring to the
boil and pour over the chicken. Cover the dish and cook it in the centre
of the oven, gas 4, 180C, for about 90 minutes until tender. Add the
peas about 25 minutes before the end of cooking time.