Wednesday, June 18, 2008

Chilli Chicken Casserole

Chilli Chicken Casserole
serves 4

plain flour for dredging
200g/7oz chicken, chopped
25g/1oz butter
2 tablespoons vegetable oil
2 medium onions, chopped
11/2 teaspoons poultry seasoning
4 tablespoons soy sauce
125ml/4fl oz tomato purée
2 tablespoons chilli powder
175ml/6fl oz medium dry sherry
salt and freshly ground
black pepper

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Season the flour with salt and pepper. Dredge the chicken pieces in the seasoned flour, then brown in a casserole dish with the butter and oil over a medium-high heat.
• Add the remaining ingredients to the casserole dish and mix well. Cover and bake in the oven for 1 hour or until the chicken is tender. Serve hot.

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