Danish Chicken Casserole

1-1/2 cup flour
1 tsp salt
1/2 tsp black pepper
2 tsp dried dill
5 pounds roasting chicken skinned and cut into pieces
2 eggs, lightly beaten
1-1/4 cup butter
2 tbs vegetable oil
1-1/2 cups chicken stock
1 green pepper, remove membrane and seed and slice into thin rings
2 tomatoes, peeled and sliced
1/2 cup heavy cream
1/2 cup cheddar cheese grated

Combine the flour, salt, pepper and dill. Dip the chicken pieces first in the beaten eggs and then coat them thoroughly in the flour mixture.

In a large flame proof casserole, melt the butter and oil over rnoderate heat. When the foam subsides add the chicken pieces to the pan and fry for about 8 minutes or until lightly browned on all sides, turning frequently.

Add the chicken stock and bring to a boll. Reduce the heat, cover the pan and simmer gently for 40 minutes or until the chicken is tender.

Arrange the chicken pieces in the center of a large, warmed flame proof serving dish. Keep warm

Preheat the broiler to moderate heat. Add the green pepper to the liquid in the casserole and simmer for 4 minutes. Add the tomatoes and cook for a further 2 minutes. Arrange around the chicken pieces. Remove the pan from the heat and stir in the cream. Return to the heat and cook gently for 2 to 3 minutes

Pour the sauce over the chicken. Sprinkle the cheese on top and place under the broiler for 5 minutes or until the cheese is bubbling. Served with boiled rice.

Makes 4-6 servings

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Casseroles - Quiches


Cajun Country -- New Iberia, Louisiana