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
Casseroles - Quiches
Cajun Country -- New Iberia, Louisiana