Chicken Casserole with Sherry & Mushrooms
Ingredients
- 4 Chicken pieces on the bone
- 1 small onion
- ½ doz. button mushrooms, finely chopped
- ½ pepper, chopped in small pieces
- 1 cupful of frozen peas
- 2 tbsp. dry sherry
- Chopped parsley to garnish
- 50 gr. (2 oz.) butter
- 50 gr. (2 oz.) flour
- 570 ml-850 ml (1-1½ pts) milk & chicken stock
- Salt/pepper & paprika
- Preheat oven to 180°C.
Method
Pressure cook chicken pieces for 10 mins. in small amount of water, just covering. Reserve chicken stock. Put mushrooms and pepper in a bowl, cover and microwave for 2 mins. Add peas and cook further 2-3 minutes. Fry onion in butter until very soft. Take off heat and stir in flour, cook for 1 minute. Add milk and chicken stock slowly, using a whisk, bring to the boil until thickened and to your liking. Take chicken off the bone, cut into chunks. Place in casserole dish. Top with remainder of the ingredients and pour over sauce. Stir in dry sherry.
Cook in oven for 45 minutes at 180°C. Turn down if required during cooking to 150/160°C.
Sprinkle with chopped parsley and serve.
For quick and easy version of this dish: take 1 tin chicken, 1 tin cream of mushroom Campbells condensed soups. Warm undiluted soups together, add chopped button mushrooms, frozen peas, 2 tbsp. sherry and pour over cooked chicken pieces. Cook at 160°C for 30/40 minutes.