Post by kickingfrog on Feb 17, 2011 10:34:11 GMT
Janice's Chicken Casserole
Chicken casserole recipe coming up:
For 2 people (double for 4, etc)
2 chicken breasts (with skin on),
1 Knorr Chicken stock cube and 1 Knorr Parsley & Garlic stock cube, made up with 1 pt water for the two cubes.
1 Onion, thinly sliced,
2 carrots, chopped or sliced (whatever you prefer)
1 courgette, sliced
Freshly ground sea Salt and black pepper if poss.
Teaspoon (or thereabouts) of arrowroot.
Tablespoon white vingar.
Teaspoon or so of Virgin olive oil.
Wash chicken breasts and pat dry with kitchen towel. Heat olive oil in frying pan, and seal chicken breasts all over. Add white wine vinegar and just simmer for a couple of minutes.
Prepare onion, carrots and courgette as above, or as you prefer to eat them.
Make stock with the cubes mentioned above. Place stock and vegetables into good sized casserole (with lid - pyrex type)
Add the chicken breast with the white wine vinegar left in the frying pan.
Add your sea salt and black pepper. Cover with lid and cook in oven for about 1hr 15 mins / 1hr 30 mins at 350F. Check after 1hr to make sure stock level is OK, and remove lid. Make up the arrowroot with a little cold water and add to casserole to thicken gravy. Return to oven for 10 minutes approx until the chicken skin is a bit crispy. Serve with jacket pots, or dumplings!!! and extra veg if you like.
Enjoy!!
Best wishes,
Janice
.................................................................................................................................
Chicken casserole recipe coming up:
For 2 people (double for 4, etc)
2 chicken breasts (with skin on),
1 Knorr Chicken stock cube and 1 Knorr Parsley & Garlic stock cube, made up with 1 pt water for the two cubes.
1 Onion, thinly sliced,
2 carrots, chopped or sliced (whatever you prefer)
1 courgette, sliced
Freshly ground sea Salt and black pepper if poss.
Teaspoon (or thereabouts) of arrowroot.
Tablespoon white vingar.
Teaspoon or so of Virgin olive oil.
Wash chicken breasts and pat dry with kitchen towel. Heat olive oil in frying pan, and seal chicken breasts all over. Add white wine vinegar and just simmer for a couple of minutes.
Prepare onion, carrots and courgette as above, or as you prefer to eat them.
Make stock with the cubes mentioned above. Place stock and vegetables into good sized casserole (with lid - pyrex type)
Add the chicken breast with the white wine vinegar left in the frying pan.
Add your sea salt and black pepper. Cover with lid and cook in oven for about 1hr 15 mins / 1hr 30 mins at 350F. Check after 1hr to make sure stock level is OK, and remove lid. Make up the arrowroot with a little cold water and add to casserole to thicken gravy. Return to oven for 10 minutes approx until the chicken skin is a bit crispy. Serve with jacket pots, or dumplings!!! and extra veg if you like.
Enjoy!!
Best wishes,
Janice
.................................................................................................................................