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Chicken With Prawns And Asparagus

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  Butter 1 Ounce (25 Gram)
  Chicken 5 Pound, cut into 8 serving pieces (2.5 Kilogram)
  Onions 2 Small, finely chopped
  Flour 3 Tablespoon
  Chicken stock 15 Fluid Ounce (450 Milliliter)
  Black pepper To Taste
  Paprika 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Dill 2 Teaspoon, freshly chopped
  Bay leaf 1
  Madeira 2 Tablespoon
  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.
Keep hot.
Stir the cream into the casserole and heat through without boiling.
Discard the bay leaf and pour the sauce over the chicken and asparagus.
Serve hot.

Recipe Summary

Main Dish

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