Chicken And Mushroom Casserole Recipe
Summary
MethodBaked
Ingredients
1 broiler-fryer cut up
1 large onion, chopped
1 clove of garlic, minced
1 3/4 cups water
1/2 cup dry red wine
1 teaspoon salt
1 teaspoon leaf tarragon, crumbled
1 bay leaf
1/2 pound small white onions, peeled
2 envelopes instant beef broth or 2 teaspoons granulated beef bouillon
1 pound fresh mushrooms
2 tablespoons flour
Directions
1. Place chicken pieces, skin side down, in a large skillet over very low heat. (Do not add fat.) Cook slowly until skin side is a rich brown, about 10 minutes; turn and brown other side.
2. Remove chicken from skillet with tongs and place in an 8-cup casserole. Remove 2 tablespoons of the chicken drippings from skillet.
3. Saute chopped onion and garlic slowly, until soft, in remaining drippings in skillet; stir in 1 cup of the water, red wine, salt, tarragon and bay leaf. Heat to boiling. Pour over chicken in casserole; cover.
4. Bake in a moderate oven (350°) for 30 minutes, or until the chicken is tender.
5. While chicken bakes, return reserved chicken drippings to skillet; brown peeled onions slowly. Leave 6 of the mushrooms whole, for garnish; halve remainder; add all to skillet. Toss to coat with pan drippings.
6. Add instant beef broth and 1/2 cup boiling water to skillet; cover. Simmer 5 minutes. Remove mushrooms with a slotted spoon and reserve. Continue cooking onions, 15 minutes, or until tender and broth has evaporated, leaving a rich brown residue. (Watch carefully lest they scorch.)
7. Place cooked chicken, mushrooms and onions in a heated serving dish. Remove bay leaf. Pour liquid from casserole into skillet. Heat to boiling. Blend flour with 1/4 cup cold water to make a smooth paste. Stir flour mixture into boiling liquid in skillet. Continue cooking and stirring until mixture thickens and bubbles 1 minute. Pour over chicken and vegetables. Garnish chicken with whole mushrooms and chopped parsley, if you wish.
2. Remove chicken from skillet with tongs and place in an 8-cup casserole. Remove 2 tablespoons of the chicken drippings from skillet.
3. Saute chopped onion and garlic slowly, until soft, in remaining drippings in skillet; stir in 1 cup of the water, red wine, salt, tarragon and bay leaf. Heat to boiling. Pour over chicken in casserole; cover.
4. Bake in a moderate oven (350°) for 30 minutes, or until the chicken is tender.
5. While chicken bakes, return reserved chicken drippings to skillet; brown peeled onions slowly. Leave 6 of the mushrooms whole, for garnish; halve remainder; add all to skillet. Toss to coat with pan drippings.
6. Add instant beef broth and 1/2 cup boiling water to skillet; cover. Simmer 5 minutes. Remove mushrooms with a slotted spoon and reserve. Continue cooking onions, 15 minutes, or until tender and broth has evaporated, leaving a rich brown residue. (Watch carefully lest they scorch.)
7. Place cooked chicken, mushrooms and onions in a heated serving dish. Remove bay leaf. Pour liquid from casserole into skillet. Heat to boiling. Blend flour with 1/4 cup cold water to make a smooth paste. Stir flour mixture into boiling liquid in skillet. Continue cooking and stirring until mixture thickens and bubbles 1 minute. Pour over chicken and vegetables. Garnish chicken with whole mushrooms and chopped parsley, if you wish.
