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The name behind this dish comes from a comical moment at home many years ago… Brother of Marge was called the kitchen and asked to bring in what sounded like ‘phnargue chickens’, when in fact it was ‘glass dishes’ - well we thought it was funny Anyway, I have finally made a dish that suits this funny name.

Ingredients:

• Fresh roaster chicken (2kg approx.)
• big onion
• garlic
• fresh herbs
• sea salt & pepper
• olives
• olive oil (mix extra virgin and sunflower oil 2:1)
• courgettes
• carrots

Method:

1. Pre-heat oven to high for 20 minutes.
2. Take a fresh roaster chicken , clean it well and section it up into quarters (optional, will cook whole too if your pot is large enough, set aside.
3. Slice a big onion and place half the onion on the base of a large self-basting roasting dish (or big deep oven proof dish), add two cloves of garlic (whole), fresh herbs (thyme, sage, rosemary and the like depending what is in season. If you can summer savoury goes really well).
4. Place the chicken on top of the bed of onion, seaons the chicken with sea salt and ground pepper. Then pour over 2 tablespoons of olive oil, and add a few nice olives too (must be marinated in olive oil, not brine or it will taste revolting!)
5. Cover chicken with rest of onion and put the lid on the roasting dish, or use foil. Cook in the top of the oven for an hour on high.
6. Whilst the chicken is cooking prepare courgettes, carrot and more onion by cutting them into thick slices. Fry the onion in a large pan, add salt and pepper, then add the other vegetables and lightly fry again. Now here comes the good bit - add 2-3 tablespoons of sugar to the veg and mix. Add about 1 mug of water and allow the veg to simmer until soft.
7. After the chicken has ‘done’ an hour in the oven, take it out of the oven and check to see if it is cooked (prick the flesh if the juices run clear it is done, if not cook for another 30 minutes), then pour the veg over and around it (you will need a really big pot), then replace it in the oven for about 35-45 minutes.
8. Serve immediately with nice fizzy spring water or a medium white wine!

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Yes, folks here is the latest chilli news update. As you can see they have continued to grow and are now looking like fairly well established plants. If you look closely you can just about making out small white flowers on the plants. I am chuffed to little mint balls with this progress

Now as the plants are inside on a windowsill this means one thing - no bees! Thus I have to take on the role of bee (mercifully without wearing a yellow and brown stripy jersey), and must polinate the flowers to make sure fruits begin to form. In order to do this I shall take a small brush (a makeup brush or fine paint brush will do), and shall delicately circle the brush inside the flower and repeat this action in each flower.

I am looking forward to seeing the fruits on the plants.  And I have been told that once the fruits reach a reasonable size they I should be able to tell the actual chillies apart from the ordinary peppers - that’s a relief

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