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Chicken
Casserole
Ingredients:
-
1.5kg skinless chicken pieces.
-
3 bacon
rashers, rind removed & chopped.
-
500ml chicken stock.
-
1 cup of white wine.
-
2
carrots, peeled & chopped.
-
150g mushrooms, chopped.
-
2
cloves of garlic, peeled & crushed.
-
2
tablespoons brandy (optional).
-
1/2 cup of mushrooms.
-
2
onions, peeled & chopped.
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2
tablespoons flour.
-
2
tablespoons olive oil.
-
1
tablespoon butter.
-
Herbs to taste
(optional).
-
Salt & pepper to taste.
Method:
-
Add chicken
pieces to a pan with a dash of olive oil &
brown.
-
Transfer to a
bowl.
-
Add a dollop
of butter to the pan. Fry onion,
garlic & mushroom for 5 minutes until onion
is translucent.
-
Transfer
onion/garlic, chicken & vegetables to a large
pot.
-
Add chicken stock,
white wine & brandy. Stir ingredients.
Season with salt & pepper.
-
Cover & simmer for a minimum of 1.5 to 2 hours
or until meat is tender,
stirring periodically.
-
If the sauce
is a little thin, you can sprinkle more
flour in, stirring in well.
-
Serve with
crusty bread &
mashed potato.
Notes:
-
This is one of
those recipes that can be tailored to individual
tastes. Different herbs & vegetables can be
added. Herbs that go well which go well with
chicken include thyme, rosemary & sage. Obviously slow
cooking vegetables such as carrots should be
added earlier, fast cooking vegetables such as
zucchini, peas, corn should be added
approximately 30 minutes before serving to
avoid them going mushy.
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