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Flemish Chicken Casserole

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Ingredients
  Carrots 2 Large, sliced
  Green onions and tops 2 , sliced
  Celery hearts 1 , cut into julienne strips
  Parsley sprigs 4
  Freshly ground pepper To Taste
  Chicken 4 Pound (1 Whole, With Giblets)
  Butter 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Tablespoon
  Onions 2 Large, quartered
  Bay leaf 1
  Beurre manie 1 Cup (16 tbs) (1 Recipe)
  Egg 1
  Half and half 1⁄4 Cup (4 tbs)
  Fresh minced parsley 2 Tablespoon
  Salt To Taste
Directions

Combine carrots, green onions, celery, parsley sprigs, salt, pepper, and chicken liver and neck in soup kettle; cover with water.
Bring to boil; reduce heat.
Simmer until vegetables are tender.
Remove liver and neck from kettle; cool.
Remove meat from neck; discard bones.
Strain liquid from kettle; reserve.
Place cooked vegetables, liver, and neck meat in blender or food-processor container; process until pureed.
Cut chicken into serving pieces.
Melt butter with oil in heavy skillet.
Add chicken; fry until browned.
Remove chicken from skillet; season with salt and pepper.
Place in large flameproof casserole; add pureed mixture.
Add reserved liquid, quartered onions, and bay leaf; cover.
Bake in preheated 350 °F oven about 1 hour or until chicken is tender.
Remove chicken, onions, and bay leaf from casserole with slotted spoon; discard bay leaf.
Place chicken and onions in tureen.
Add Beurre Manie to casserole liquid; simmer, stirring constantly, until thickened.
Beat egg; blend in cream.
Add to sauce in casserole slowly; simmer, stirring constantly, until heated through.
Pour over chicken mixture; sprinkle with minced parsley.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday

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