Butter Chicken Casserole
|Flour||2 Ounce (50 Gram)|
|Black pepper||To Taste|
|Dill||1 Tablespoon, freshly chopped|
|Chicken||5 Pound, skinned and cut into serving pieces (2.5 Kilogram)|
|Eggs||2 , lightly beaten|
|Butter||2 Ounce (50 Gram)|
|Vegetable oil||2 Tablespoon|
|Chicken stock||10 Fluid Ounce (300 Milliliter)|
|Green pepper||1 Medium, pith and seeds removed and cut into rings|
|Tomatoes||2 , peeled and sliced|
|Double cream||4 Fluid Ounce (125 Milliliter)|
|Samsoe cheese/Cheddar cheese||2 Ounce, grated (50 Gram)|
Mix together the flour, salt and pepper and dill.
Coat the chicken pieces with the beaten egg and then with the dill mixture.
Melt the butter with the oil in a flameproof casserole.
Add the chicken pieces, in batches, and brown on all sides.
Pour in the chicken stock and bring to the boil.
Cover and simmer gently for 40 minutes or until the chicken is tender.
Transfer the chicken pieces to a warmed flameproof serving dish.
Add the green pepper to the casserole and simmer for 4 minutes.
Stir in the tomatoes and cook for a further 2 minutes.
Remove the vegetables from the casserole with a slotted spoon and arrange around the chicken.
Stir the cream into the liquid in the casserole.
Heat through gently without boiling, then pour this sauce over the chicken.
Sprinkle over the cheese and grill until it has melted and browned.