Spiced Chicken Casserole Recipe
Ingredients
| 1 stewing chicken cat in serving-size pieces | ||
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Butter/Margarine | 3 Tablespoon | |
| Cooked ham | 1/2 Cup (16 tbs), diced | |
| White onions | 12 Small, peeled | |
| Vegetable | 1 Can (10oz), mixed | |
| Apple cider | 1 1/2 Cup (16 tbs) | |
| Mushroom | 1 Can (10oz) | |
| Garlic | 1 Clove (5gm), minced | |
| Peppercorns | 6 | |
| Whole Cloves | 6 | |
| Bay Leaf | 1 | |
Directions
1. Wash chicken pieces; pat dry. Shake with the flour and salt in a paper bag to coat thoroughly.
2. Brown pieces, a few at a time, in butter or margarine in a large frying pan; place in a 12-cup baking dish; sprinkle with ham and top with onions.
3. Stir the vegetable juices, cider, mushrooms and their liquid and garlic into drippings in pan; heat to boiling, scraping brown bits from bottom of pan. Pour over chicken.
4. Tie seasonings in a tiny cheesecloth bag; add to casserole; cover.
5. Bake in moderate oven (350°) 2 hours and 15 minutes, or until chicken is very tender.
6. Uncover; remove spice bag and let chicken stand for 5 to 10 minutes, or until fat rises to top, then skim off. Garnish chicken with parsley, if you wish.
2. Brown pieces, a few at a time, in butter or margarine in a large frying pan; place in a 12-cup baking dish; sprinkle with ham and top with onions.
3. Stir the vegetable juices, cider, mushrooms and their liquid and garlic into drippings in pan; heat to boiling, scraping brown bits from bottom of pan. Pour over chicken.
4. Tie seasonings in a tiny cheesecloth bag; add to casserole; cover.
5. Bake in moderate oven (350°) 2 hours and 15 minutes, or until chicken is very tender.
6. Uncover; remove spice bag and let chicken stand for 5 to 10 minutes, or until fat rises to top, then skim off. Garnish chicken with parsley, if you wish.
Chef
