Chicken casserole


Ingredients 14
Servings 5
Time

Ingredients

  • 2
    kg
    chicken portions (thighs, drumsticks and wings)
  • 60
    ml
    flour for dusting
  • salt and milled black pepper
  • 15
    ml
    mustard powder
  • 30
    ml
    butter
  • 15
    ml
    sunflower oil
  • 500
    ml
    fruity off-dry white wine
  • 200
    ml
    water
  • 4
    each crushed garlic cloves and bay leaves
  • 12
    each young carrots, fresh button mushrooms, baby potatoes and small onions, peeled, rinsed and raine
  • 10
    ml
    dried tarragon
  • 200
    g
    young green beans, preferably fresh
  • 125
    ml
    thick, seasoned cream
  • 5
    ml
    cornflour
 

Method

 
1. Wash chicken and pat dry, using paper towels. Lightly flour chicken and season with salt, pepper and mustard. 2. Heat the butter and oil in a saucepan until hot but not smoking. Add the chicken pieces and sauté (fry), turning from time to time, until golden brown on both sides. Set aside. 3. Add wine and water to pan and stir over high heat until boiling rapidly and slightly reduced (lessened in quantity). 4. Layer chicken, garlic, bay leaves and vegetables - except beans - in the dish. Sprinkle with tarragon and extra seasoning. Pour heated wine and water over. Cover with the lid (see tips) and bake in the oven at 160 ºC for 1 1/2 hours. 5. Add beans and cream, blended with cornflour after 1 hour and bake until chicken and vegetables are tender and sauce thickens.
 

Read more on: poultry  |  bake
 

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