Chicken and potato casserole
Sept 30, 2012 10:19:10 GMT
Post by Charlie Arnold on Sept 30, 2012 10:19:10 GMT
Found this recipe and tried it last night:
Serves 4
3 1/2 lb, 1 3/4 kg chicken fillets or joints
1 tablespoon plain (all purpose) flour
4 oz, 100g, 1.4lb, bacon
1 lb, 450g old white potatoes.
1 teaspoon chopped fresh parsley } or used mixed herbs
1 teaspoon chopped fresh thyme }
salt and pepper
8oz, 225g, 1 cup sausagemeat
2 hard boiled eggs.
Chop the bacon and fry in a heavy pan until the fat runs. Remove and put to one side.
Coat the chicken in flour and fry in the bacon fat until golden, drain well.
I used sausages rather that sausage meat in which case lightly fry till brown ( this gives a better look otherwise they look raw still but taste fine)
Slice the potatoes into thin rounds and place a layer in the bottom of a greased casserole. sprinkel with a few of the herbs.
Put the sausages or sausagemeat in next, then potatoes again.
Then put on the chicken, sliced eggs, bacon and a sprinkle of herbs again.
Finally top with potatoes. Pour in 3/4pint, 4dl, scant 2 cups water. Pour any remaining bacon fat on to the top layer. Cover with greased greaseproof paper and a lid.
Cook in a moderate oven, 350F, 180C, Gas 4 for 1 1/2hours. Remove the lid and paper and return the dish to the oven for 15 mins to brown the potatoes.
Serves 4
3 1/2 lb, 1 3/4 kg chicken fillets or joints
1 tablespoon plain (all purpose) flour
4 oz, 100g, 1.4lb, bacon
1 lb, 450g old white potatoes.
1 teaspoon chopped fresh parsley } or used mixed herbs
1 teaspoon chopped fresh thyme }
salt and pepper
8oz, 225g, 1 cup sausagemeat
2 hard boiled eggs.
Chop the bacon and fry in a heavy pan until the fat runs. Remove and put to one side.
Coat the chicken in flour and fry in the bacon fat until golden, drain well.
I used sausages rather that sausage meat in which case lightly fry till brown ( this gives a better look otherwise they look raw still but taste fine)
Slice the potatoes into thin rounds and place a layer in the bottom of a greased casserole. sprinkel with a few of the herbs.
Put the sausages or sausagemeat in next, then potatoes again.
Then put on the chicken, sliced eggs, bacon and a sprinkle of herbs again.
Finally top with potatoes. Pour in 3/4pint, 4dl, scant 2 cups water. Pour any remaining bacon fat on to the top layer. Cover with greased greaseproof paper and a lid.
Cook in a moderate oven, 350F, 180C, Gas 4 for 1 1/2hours. Remove the lid and paper and return the dish to the oven for 15 mins to brown the potatoes.
