Flemish Chicken Casserole Recipe
Ingredients
| Carrots | 2 Large, sliced | |
| 2 green onions with tops, sliced | ||
| 1 heart of celery, cut into julienne strips | ||
| Parsley sprigs | 4 | |
| Ground pepper | 1 To taste | |
| 1 (3 1/2 pound) chicken with giblets | ||
| Butter | 1/4 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Onions | 2 Large, quartered | |
| Bay Leaf | 1 | |
| 1 recipe Beurre Manie | ||
| Egg | 1 | |
| 1/4 cup half and half cream | ||
| Parsley | 2 Tablespoon, minced | |
| Salt | To Taste | |
Directions
Combine carrots, green onions, celery, parsley sprigs, salt, pepper, and chicken liver and neck in soup kettle; cover with water.
Bring to boil; reduce heat.
Simmer until vegetables are tender.
Remove liver and neck from kettle; cool.
Remove meat from neck; discard bones.
Strain liquid from kettle; reserve.
Place cooked vegetables, liver, and neck meat in blender or food-processor container; process until pureed.
Cut chicken into serving pieces.
Melt butter with oil in heavy skillet.
Add chicken; fry until browned.
Remove chicken from skillet; season with salt and pepper.
Place in large flameproof casserole; add pureed mixture.
Add reserved liquid, quartered onions, and bay leaf; cover.
Bake in preheated 350 °F oven about 1 hour or until chicken is tender.
Remove chicken, onions, and bay leaf from casserole with slotted spoon; discard bay leaf.
Place chicken and onions in tureen.
Add Beurre Manie to casserole liquid; simmer, stirring constantly, until thickened.
Beat egg; blend in cream.
Add to sauce in casserole slowly; simmer, stirring constantly, until heated through.
Pour over chicken mixture; sprinkle with minced parsley.
Bring to boil; reduce heat.
Simmer until vegetables are tender.
Remove liver and neck from kettle; cool.
Remove meat from neck; discard bones.
Strain liquid from kettle; reserve.
Place cooked vegetables, liver, and neck meat in blender or food-processor container; process until pureed.
Cut chicken into serving pieces.
Melt butter with oil in heavy skillet.
Add chicken; fry until browned.
Remove chicken from skillet; season with salt and pepper.
Place in large flameproof casserole; add pureed mixture.
Add reserved liquid, quartered onions, and bay leaf; cover.
Bake in preheated 350 °F oven about 1 hour or until chicken is tender.
Remove chicken, onions, and bay leaf from casserole with slotted spoon; discard bay leaf.
Place chicken and onions in tureen.
Add Beurre Manie to casserole liquid; simmer, stirring constantly, until thickened.
Beat egg; blend in cream.
Add to sauce in casserole slowly; simmer, stirring constantly, until heated through.
Pour over chicken mixture; sprinkle with minced parsley.
Chef
