Cook UK

 

Custom Search
   
This site uses cookies. Learn more

SOUPS

BEEF PORK LAMB POULTRY FISH EGGS PIES & CAKES VEGETARIAN ETHNIC   SUBMIT YOUR RECIPE HERE

KIDS

SLOW COOKER JAMS BARBECUE     GAZPACHO PAELLA TAPAS   VIDEO RECIPES LATEST MEMBER RECIPES  
Easy Chicken Casserole Recipe
Diablo Sandwich Toaster Recipes
Baby Meal Recipes
Freezers and Freezing
Mrs Beeton Recipes
Cooking Dictionary
Cooking Techniques
Eating in Warwickshire
Contact Us



 

 

 
 Easy Chicken Casserole

Preparation and Cooking Time: 50 minutes

Servings: 4

Non-Standard Cooking Utensils:
Largish frying pan
Casserole dish for oven  



Ingredients:
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 (approx ˝ teaspoon salt


Preparation:
Cut the chicken breasts into quarters.
Peel and top and tail the shallots.
Peel and slice the mushrooms.
Lightly peel and slice the carrot.
If not using pre-prepared chicken stock, dissolve one chicken stock cube in 250 ml (8 fl. oz) of boiling water.
Pre-heat the oven to 220°C / 425°F / Gas Mark 7.

Cooking:

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.

 

Cookuk Home Page

Useful Links

Privacy Statement


Copyright 2006 - 17 David Marks All rights reserved.