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Rich Chicken Casserole

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  Chicken 12 Ounce (4 Portions)
  Oil 2 Tablespoon
  Onions 2 Large, peeled and sliced
  Carrot 1 Medium, peeled and diced
  Bacon (streaky) rashers 2 , rinded and diced
  Freshly ground black pepper To Taste
  Salt To Taste
  Red wine 6 Tablespoon
  Stock 3⁄4 Pint
  Bouquet garni 1
  Bay leaf 1
  Onions 6 Small, peeled
  Mushrooms 4 , peeled and sliced
  Butter 1 Ounce
  Flour 2 Tablespoon
  Cream 2 Tablespoon

Fry the chicken in oil until golden to seal in the juices, place in the bottom of a casserole.
Fry the sliced onions, carrot and bacon, then add to the casserole.
Add 4 x 15 ml spoons (4 tablespoons) red wine, stock and herbs.
Cover and cook in the oven for 1 hour.
Simmer the whole onions in the remaining wine, until tender.
Saute the mushrooms in butter.
Remove both and keep warm.
Melt the butter, add the flour and cook for a few minutes.
Blend in the wine from the onions, together with some stock from the casserole, to make a smooth liquid consistency.
Add to the casserole, adjust seasoning.
Add onions and mushrooms 15 minutes before serving.
Taste and adjust the seasoning.
Remove bouquet garni and bay leaf.
Stir in the cream at the last minute.
Garnish with parsley if liked.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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Rich Chicken Casserole Recipe