Rich Chicken Casserole
|Chicken||12 Ounce (4 Portions)|
|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|
|Red wine||6 Tablespoon|
|Onions||6 Small, peeled|
|Mushrooms||4 , peeled and sliced|
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.