Sunday, July 20, 2014

Chicken Casserole

In a cast iron ceramic baking pan saute in olive oil

Chicken thigh fillets when browned remove

Saute 2 sliced brown onions
2 finely diced carrots
2 celery ribs finely chopped
2 red capsicum finely sliced
150 gms sliced mushrooms
1 400gm tin of butter beans

When the vegetables have softened declaze with 1 cup of brandy and add 2 cups of chicken stock.

Return the chicken to the dish place the lid on and oven bake at 150c for 40 minutes.

Serve on a bed of cous cous.

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