Casseroles, Poultry

Chicken Casserole

  • 1 frying Chicken (3 lbs.) cut in serving pieces
  • 1/4 cup Oil
  • 2 tablespoons Butter
  • Flour, seasoned with Salt, pepper and paprika
  • 5 strips Lean bacon, diced
  • 2 Carrots, peeled and sliced
  • 1 small Onion, sliced
  • 1 can Green chili peppers, cut in strips
  • 1 small Bay leaf
  • 1 tablespoons Parsley, minced
  • 1/4 tablespoons Rosemary, crumbled
  • 1/8 tablespoons Thyme
  • 1 Lemon, thinly sliced
  • 1 cup Dry white wine
  • 1 cup Tomato juice

    • Dredge chicken pieces in seasoned flour. Heat oil and butter in a skillet and saute chicken pieces until browned on allsides. Remove chicken and place in a casserole. Add all other ingredients except lemon, wine and tomato juice. Sprinklewith 2 tablespoons of the seasoned flour. Arrange sliced lemon on top of chicken, add wine and tomato juice, cover and bake in 350° oven for about one hour or until chicken is tender. Correct the seasoning of sauce and serve.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sylvia Hendriks of Mill (The Netherlands). 

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