• 4 free-range chicken quarters
• 2 medium sized onions
• 1 lb (450 g) Jerusalem artichokes
• 6 oz  (175 g) mushrooms
• ½ lemon
• 4 sprigs thyme
• Salt and pepper
• 1 tablespoon corn oil
• 1 pint (570 ml) chicken stock

Method:

1. Heat the corn oil in a large saucepan and add the chicken quarters, fry until they are brown and the juices sealed in. Remove from the pan.
2. Chop the onions and put them into the saucepan and saute until tender. Add the chicken stock and the grated rind and juice of half a lemon, the sprigs of thyme and salt and pepper.
3. Peel the Jerusalem artichokes, coarsely dice and add them to the pan.
4. Bring to the boil and put the chicken pieces back in. Cover, reduce the heat and simmer for 30 minutes.
5. Slice the mushrooms and add them to the pan. Re-cover and continue cooking for 10 to 15 minutes until the chicken is tender.
6. Remove the chicken pieces and put them in a warm serving dish. Garnish with a few of the slices of mushrooms and diced artichoke.
7. Put the remaining vegetables and stock through a liquidiser and blend to a smooth puree.
8. Pour over the chicken and serve hot.