Curried Lemon Chicken

Remove skin from chicken. Toss chicken in flour; shake away excess flour. Heat oil in flameproof casserole dish (3L capacity), add chicken in batches, cook until browned; drain on absorbent paper. Add leek, celery, garlic and curry powder to same dish, cook, stirring, until leek is soft. Add juice, pepper, and mushrooms, cook, stirring, 2 minutes or until liquid has evaporated. Add chicken and stock, mix gently. Bake, covered, in moderate oven about 1 hour or until chicken is tender.