Chicken, Sausage and Chestnut Casserole
|Pork sausages||8 Ounce (225 Gram, Thin)|
|Canned chestnuts||10 Ounce, drained (1 Can / 285 Gram)|
|Red wine cook in sauce||13 1⁄4 Ounce (1 Can / 376 Gram, Homepride)|
|Butter||1 Ounce (25 Gram)|
|Thin bread slices||2 Large|
|Chopped parsley||15 Milliliter (1 Tablespoon, For Garnish)|
Preheat oven to 190°C/375°F/Gas Mark 5.
Cook the sausages under a moderate grill for 8 to 10 minutes, turning frequently.
Cut them in half.
Place the chicken, sausages, chestnuts and the Red Wine Cook-in-Sauce in large casserole.
Cover, place in the oven and cook for 1 1/2 hours.
To prepare the garnish, melt the butter in a frying pan and lightly fry the bread until it is golden brown on both sides.
Drain, remove the crusts and cut into triangles.
Remove the casserole from the oven, uncover and arrange the bread around the sides of the dish.
Sprinkle with parsley, if desired, and serve hot.