Wednesday, June 18, 2008

Sherry Chicken Casserole

Sherry Chicken Casserole
serves 4

4 chicken fillet portions, skinned and chopped
25g/1oz butter
1 large onion, finely chopped
100g/4oz button mushrooms, quartered
400g/14oz canned chopped tomatoes
125ml/4fl oz sherry
2 tablespoons tomato purée
1 bouquet garni
salt and freshly ground
black pepper

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Brown the chicken in the butter in a flameproof casserole dish. Remove with a slotted spoon, then add the onion and fry for 2 minutes. Add the mushrooms and cook for a further 1 minute. Return the chicken to the pan.
• Add the tomatoes. Blend the sherry with the tomato purée, and stir in. with salt and pepper. Bring to the boil, then cover and cook in the oven for 11/2 hours or until the chicken is tender. Skim off any fat, and serve the casserole hot.

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