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Categories:
chicken joints flour salt butter pepper oil bacon onion mushrooms mixed herbs chicken hot water parsley
Viewed: 12 - Published at: 8 years agoIngredients
- 4 chicken joints
- 3 level Tbsp. flour
- 1 level tsp. salt
- 1 oz. butter or margarine
- pinch of pepper
- 2 Tbsp. oil
- 3 oz. streaky bacon
- 1 medium onion
- 4 oz. mushrooms
- 1 tsp. mixed herbs (optional)
- 2 chicken stock cubes
- 3/4 pt. hot water
- chopped parsley
Method
- Mix flour and seasonings and dip chicken joints in this, coating well.
- Remove rind and dice bacon.
- Peel and slice onion. Wash and slice mushrooms.
- Heat butter (or margarine) and oil in a frying pan, and fry chicken until golden brown.
- Put into a casserole.
- Lightly fry the bacon and onion; add to the chicken. Add the mushrooms and herbs.
- Sprinkle in the rest of the flour. Pour off any fat left in the frying pan.
- Add the hot water and stir to dissolve the sediment.
- Add the chicken stock cubes and stir until dissolved.
- Pour into the casserole.
- Cover and cook until the chicken is tender (approximately 1 1/4 hours) at gas mark 4 (350°).
