Friday, January 23, 2009

Chicken Casserole


4 skinless chicken breasts

85 g (3 oz) mushrooms
1 large carrot
8 small shallots
250 ml (8 fl. oz) chicken stock (1 chicken cube in boiling water)
1/3 teaspoon dried thyme
2 tablespoons olive oil
salt and pepper to taste
  1. Cut the chicken breasts into quarters
  2. Peel and top and tail the shallots
  3. Peel and slice the mushrooms
  4. Lightly peel and slice the carrot
  5. If not using pre-prepared chicken stock, dissolve one chicken stock cube in 250 ml (8 fl. oz) of boiling water
  6. Pre-heat the oven to 220°C / 425°F / Gas Mark 7

1 Heat the olive oil at medium in a largish frying pan. Add the chicken pieces and sauté them for 12 minutes until they have turned light golden brown. Turn the pieces frequently as they sauté
2 Remove the chicken pieces from the pan and place them in the casserole dish with the mushrooms, carrot, shallots, chicken stock, thyme and salt and pepper. Stir well.
3 Cook in the pre-heated oven for 40 minutes.
4 Serve on hot plates with new potatoes or mashed potatoes.

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