You are here

Farmhouse Casserole

Southern.Crockpot's picture
<p><a href="http://en.wikipedia.org/wiki/File:Pichelsteiner_Eintopf.jpg">Image Credit</a></p>
Ingredients
  Chicken pieces 3 Pound (1.5 Kilogram)
  Seasoned flour 1 Ounce (1/4 Cup / 30 Gram)
  Butter 2 Ounce (60 Gram)
  Garlic 2 Clove (10 gm), crushed
  Chicken stock 1 Pint (2 1/2 Cups / 600 Milliliter)
  Tomato paste 2 Tablespoon
  Vegetable oil 1 Tablespoon
  Carrots 2 Small, diced
  Turnip 1 , diced
  Parsnip 1 , diced
  Onions 8 Small
  Bacon rashers 3 , chopped
  Baby potatoes 8 , quartered
  Chopped fresh parsley 3 Tablespoon
  Freshly ground black pepper To Taste
Directions

1. Toss chicken in flour to coat. Shake off excess flour and reserve 1 tablespoon.
2. Melt butter in a frying pan over a medium heat and cook chicken, in batches, until brown. Place in a casserole dish.
3. Add garlic and reserved flour to pan and cook over a low heat, stirring, for 1 minute. Combine stock and tomato paste (puree). Remove pan from heat, stir in stock mixture, return to heat and cook over a medium heat, stirring constantly, until mixture boils and thickens. Pour mixture over chicken, cover and bake at 200°C/400°F/Gas 6 for 30 minutes.
4. Heat oil in a frying pan over a medium heat, add carrots, turnip and parsnip and cook for 3-4 minutes. Remove from pan and set aside. Add onions and bacon to pan and cook for 4-5 minutes or until bacon is crisp. Add turnip and onion mixtures, potatoes, parsley and black pepper to taste to chicken mixture and bake for 40 minutes or until vegetables are tender.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
45 Minutes
Cook Time: 
120 Minutes
Ready In: 
165 Minutes

Rate It

Your rating: None
4.025
Average: 4 (16 votes)