Braised chicken with pineapple

Directions

1. Clean and wash the chicken in a solution of lemon juice or vinegar and salt water.

2. Dry the chicken on a clean towel, and joint the chicken (i.e. cut into parts at the major joints).

3. Season with salt, pepper and a little of the chopped garlic.

4. Heat the margarine in a frying pan without browning.

5. Fry the chicken until slightly brown, cooking legs and breast first.

6. Remove the chicken from the pan and place in an oven-proof dish. Skim off any brown bits from the pan.

7. To the pan, add chopped onion, garlic, shallot and celery, and fry.

8. Blend the stock, sauce or shee-yow, tomato ketchup and nutmeg. Pour over the chicken. Cover with a lid or tin foil.

9. Place the dish in oven at a temperature of 400°f and bake for 20 minutes.

10. Remove the lid, arrange sliced pineapple and chopped tomatoes on top and leave to cook uncovered for a further 15 minutes.

11. Decorate with chopped parsley.