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-> [Casseroles, Chicken, Exotic, Poultry] -> [New england chicken Recipe] |
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New england chicken
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| Artist: |
_ |
| Categories: |
Casseroles, Chicken, Exotic, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | 1 ea Chicken, cut into 8 pieces | | | 1 ea Salt & freshly ground pepper | | 50
| grams | Butter | | 150
| ml | Milk | | 1/4
| tsp | Dried sage | | 1
| can | 225 g can oysters *, drained | | 150
| ml | Double cream | | 2
| tsp | Cornflour | | 1/4
| tsp | Dried basil |
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Procedures:
| 1 | * use 175 g (6 oz). | | 2 | Drained fresh oysters preheat oven to 180 degrees Sprinkle the chicken well with salt and pepper. | | 3 | Melt the butter in a pan and fry the pieces of chicken until golden. | | 4 | Transfer to a casserole with the butter. | | 5 | Pour the milk over the chicken and sprinkle with salt, pepper and sage. | | 6 | Cover and cook in a preheated oven for 1 hour. | | 7 | Uncover the casserole and add the oysters. | | 8 | Blend the cream with the cornflour and stir into the casserole with the basil. | | 9 | Cover again and return to the oven for 15-20 minutes to reheat thoroughtly. | | 10 | Serve garnished with watercress |
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