Tuesday, February 27, 2018

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MAKE IT CHICKEN TONIGHT

                               MAKE IT CHICKEN TONIGHT


    MAKE IT CHICKEN TONIGHT
    MAKE IT CHICKEN TONIGHT


AFTER all that surfeit of turkey, you may not feel inclined to serve up chicken, but the two are very distinct, and turkey seems the richer, heavier flavour.
And with chicken a 'good buy' this week why not welcome it back with this recipe.
COUNTRY CHICKEN CASSEROLE
For four you will need:
4 chicken portions; 2 sticks celery, sliced; 2 tablespoons/15ml spoons cooking oil; 1lb/450g potatoes scrubbed and quartered (you can add to this if you have hefty appetites to cater for!); 8 oz/200g carrots, sliced coarsely; 3 tablespoons/15 ml spoons plain flour; threequarters pint/450ml cider; 1 chicken stock cube; 1 teaspoon/5ml spoon dried thyme; 1 bunch scallions, cut into 1 inch/2.5cm pieces; 1 dessert apple, sliced.
Method:
Heat the oil in a frying pan and fry the chicken for 5 minutes until browned. Transfer to a casserole dish with the potatoes,
Add the celery and carrots to the pan and fry for 2 - 3 minutes. Stir in the flour and cook for one minute, then gradually blend in the cider and add the stock cube.
Bring to boil, stirring. Add the thyme and season, and pour over the chicken.
Cover and cook for 90 minutes at 200C/400F/Gas Mark 6.
Remove from the oven and check it does not need some water added, then stir in the apple and scallions and cook a further 15 minutes. Stir well before serving.







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