Chicken Casserole

Chicken Casserole

Serves 6 to 8

 1/4 cup cooking oil, for frying the chicken
 1,5 kilos whole chicken, cut into serving pieces, washed clean
 1/4 cup cooking oil, for frying the potatoes
 20 baby potatoes*, washed (peeled or unpeeled)
 1 can (284 grams) whole button mushrooms, drained
 1 pack (250 grams) bacon strips, cut to 1 1/2-inch pieces
 1 tablespoon minced garlic 1 small onion, diced
 1,5 cups chicken stock (use one cube of chicken bouillon dissolved in 1,5 cups water, if ready chicken stock is unavailable)
 salt and pepper, to taste

In deep a frying pan, heat 1/4 cup of the oil and brown the chicken pieces on all sides. Remove chicken from pan and set aside. Pour off oil from the frying pan, leaving only 1 tablespoon. Set pan aside.

In a saucepan, add remaining oil arid brown the baby potatoes. Set aside.

In the frying pan used to brown the chicken, cook the bacon in the remaining oil until slightly curled. Remove bacon from pan and set aside.

In the same frying pan, sauté the garlic and onion in the bacon oil over low heat until the garlic is golden brown and onion is translucent. Add the bacon, browned chicken pieces, baby potatoes and button mushrooms. Pour in chicken stock. Season with salt and pepper. Cover pot.

Bring to a boil. Lower heat and simmer until chicken pieces are cooked.

Season with salt and pepper.

* If baby potatoes are unavailable you may use regular potatoes. Peel and cut into quarters before using.
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