Chicken With Prawns And Asparagus
|Butter||1 Ounce (25 Gram)|
|Chicken||5 Pound, cut into 8 serving pieces (2.5 Kilogram)|
|Onions||2 Small, finely chopped|
|Chicken stock||15 Fluid Ounce (450 Milliliter)|
|Black pepper||To Taste|
|Cayenne pepper||1⁄4 Teaspoon|
|Dill||2 Teaspoon, freshly chopped|
|Asparagus||1 Pound (500 Gram)|
|Prawns||8 Ounce, deveined (250 Gram, Shelled Weight)|
|Double cream||5 Fluid Ounce (150 Milliliter)|
Melt the butter in a flameproof casserole.
Add the chicken pieces, in batches, and brown on all sides.
Remove from the casserole.
Add the onions to the casserole and fry until they are soft but not brown.
Remove from the heat and sprinkle over the flour.
Stir well, then gradually stir in the stock.
Add salt and pepper to taste, the paprika, cayenne, dill, bay leaf and Madeira and mix well.
Return to the heat and bring to the boil, stirring.
Return the chicken pieces to the casserole.
Cover and cook for 30 minutes.
Add the asparagus and prawns to the casserole.
Re-cover and cook for a further 30 minutes or until the chicken is tender.
Transfer the chicken pieces to a warmed serving dish.
Arrange the asparagus around the chicken.
Stir the cream into the casserole and heat through without boiling.
Discard the bay leaf and pour the sauce over the chicken and asparagus.