How to Make Chicken Casserole? – Online Tasty Chicken Recipes
06/07/2010 1 Comment
Chicken – 1 (about 1.3 kg)
Butter – 60 gm
Stock – 30 ml
Bacon – 60 gm
Carrot – 115 gm
Onions – 115 gms
Tomatoes – 225 gm
Mushroom – 60 gm
Green peas – 115 gm
Espagnole sauce – 300 ml
Meat glaze – 1 tbsp
Sherry – Seasoning
Clean Chicken and season.
Melt the butter in large pan.
Add sliced onion, carrots, mushroom stalks and bacon.
Fry for a few minutes. Remove.
Add chicken and fry, browning the breast first.
Pour off fat. Arrange the vegetables under the chicken.
Add stock. Cover with lid and place casserole in over at 375’F.
Baste frequently, and it necessary, add more stock.
When chicken is tender, cut into joints and keep in a warm casserole.
Strain gravy. Remove fat from top.
Add Espagnole sauce, glaze and sherry.
Reduce slightly. Pour over chicken.
Garnish cooked halves of tomatoes, mushroom and peas.
N.B :- Pigeon casserole may be cooked in a similar way but when dishing, cut birds into halves.