Farmhouse Chicken Casserole |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is out of The Complete Family Cookbook . My family loves this dish in winter. It's great to take to pot luck dinners as well. Ingredients:
1 1/2 kg chicken pieces |
3 tablespoons seasoned flour |
60 g butter |
2 garlic cloves, crushed |
600 ml chicken stock |
2 tablespoons tomato puree |
1 tablespoon vegetable oil |
1 turnip, diced |
2 small carrots, diced |
8 small onions |
3 slices bacon, trimmed and chopped |
8 new baby potatoes, quartered |
fresh ground black pepper |
3 tablespoons of finely chopped fresh parsley |
Directions:
1. Preheat oven at 200 degrees Celsius.
2. Toss chicken in flour to coat. Shake off excess flour and reserve 1 tablespoon.
3. Melt butter in a large frying pan and cook chicken over a medium heat until chicken browned on all sides. Transfer to large casserole dish.
4. Add garlic and reserved flour to pan and cook over a low heat for 1 minute.
5. Combine stock and tomato puree. Remove pan from heat and gradually blend in stock mixture. Cook over a medium heat, stirring constantly, until mixture boils and thickens. Pour over chicken in dish. Cover and bake chicken for 30 minutes.
6. Heat oil in a large frying pan and cook turnips, carrots, and parsnip over a medium heat 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.
7. Stir turnip, carrots, parsnips, onion mixture, potatoes; season with black pepper to taste. Add with parsley to chicken mixture and bake 40 minutes longer or until vegetables are tender.
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