Saighton Chicken

• casseroles
• main-courses

Preparation

20 minutes

Cooking

1 hour 40 minutes

Ingredients

• 4-6 pieces of Chicken
• 2oz Butter
• 2oz diced Bacon
• 1 medium chopped Onion
• 1 large chopped Carrot
• 2oz Flour
• ¾ pt Beef Stock
• 2 tbsp Tomato Puree
• 4 tbsp Sherry
• 4oz sliced Mushrooms
• 2-3 tbsp Double Cream
• Chopped Parsley
• Salt and Pepper

Method

1. Fry chicken in half butter until browned all over. Place in casserole.
2. In same pan, melt remaining butter and gently fry bacon, carrot and onion for about 5 minutes.
3. Stir in flour to form a roux.
4. Add stock, slowly stirring until sauce thickens.
5. Blend in puree, sherry and seasoning.
6. Pour this sauce over chicken, cover with lid and cook in oven for 1.5 hours , gas 3/ 325elec/160C.
7. Add mushrooms and cook a further 10 minutes. Swirl in cream to serve. Sprinkle with chopped parsley.