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Spiced Chicken Casserole

Chef.at.Home's picture
Ingredients
  Stewing chicken 1 , cut in serving-size pieces
  Flour 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Butter/Margarine 3 Tablespoon
  Diced cooked ham 1⁄2 Cup (8 tbs)
  White onions 12 Small, peeled
  Canned mixed vegetable juice 12 Ounce (1 Can)
  Apple cider 1 1⁄2 Cup (24 tbs)
  Canned mushroom caps 4 Ounce (1 Can)
  Garlic 1 Clove (5 gm), minced
  Peppercorns 6
  Whole cloves 6
  Bay leaf 1
Directions

1. Wash chicken pieces; pat dry. Shake with the flour and salt in a paper bag to coat thoroughly.
2. Brown pieces, a few at a time, in butter or margarine in a large frying pan; place in a 12-cup baking dish; sprinkle with ham and top with onions.
3. Stir the vegetable juices, cider, mushrooms and their liquid and garlic into drippings in pan; heat to boiling, scraping brown bits from bottom of pan. Pour over chicken.
4. Tie seasonings in a tiny cheesecloth bag; add to casserole; cover.
5. Bake in moderate oven (350°) 2 hours and 15 minutes, or until chicken is very tender.
6. Uncover; remove spice bag and let chicken stand for 5 to 10 minutes, or until fat rises to top, then skim off. Garnish chicken with parsley, if you wish.

Recipe Summary

Method: 
Baked
Ingredient: 
Chicken

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