The great thing about this dish is the rice is added to the liquid and therefore picks up all the flavour of the chicken.

1 large onion, chopped

2 cloves garlic

2 tablespoons oil

1 oz butter

2-3 courgettes, cubed

2 oz mushrooms, chopped

green pepper, chopped

pint water or stock

salt and black pepper

3-4 lb chicken

teaspoon dried tarragon

6 oz long grain rice

1. Heat the oil and butter in a large ovenproof dish and saut the onion and garlic together for 5 minutes. Add the courgettes, mushrooms, and pepper. Pour in the water or stock, and season well.

2. Place the chicken on top, and sprinkle over the tarragon.

3. Cover and bake for 3/4 hour at Gas Mark 6/200C/400F. Then stir in the rice and cook for a further 20 minutes, or until the rice is cooked.

(Serves 4 good portions)