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Post Info TOPIC: Saucy chicken & bacon casserole


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Saucy chicken & bacon casserole


Saucy chicken & bacon casserole

 

From: "Best recipes from The Weekly" book

10th May 2003

 

4 chook breasts

2 teaspoons oregano

1/2 cup plain flour

60gm butter

2 tablespoons oil

60gm butter, extra

4 cloves garlic

6 rashers bacon

2 leeks

6 shallots (or spring onions)

250gm mushrooms

440gm can chopped tomatoes

440gm can cream of chicken soup (Campbells)

200ml dry white wine

3 (60ml) tablespoons brandy

2 teaspoon chilli sauce

2 teaspoon Worcester sauce

2 teaspoon soy sauce

1/2 cup cream

1/4 cup chopped chives

 

Cut chook breasts into 3 or 4 pieces, toss in combined oregano and flour.

Heat butter and oil in pan, add chook in batches, cook until light golden brown, remove from pan, place in ovenproof dish.

Heat extra butter in pan, add crushed garlic, chopped bacon, sliced leeks, chopped shallots and sliced mushrooms. Cook for a few minutes or until mushrooms are soft, add to chook with undrained tomatoes, undiluted soup, wine, brandy, chilli sauce, Worcester sauce and soy sauce, mix well.

Cover and cook in moderate over for 40 minutes or until chook is tender.

Just before serving, stir in cream and chives and DON'T FORGET THEM!

Serve with Thai Jasmine rice.



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May give it a go (without Brandy) and modify to 1/4 ingredients down to One (1) breast at a time (there is only myself and child-bride).

Mike is it a little salty? (Bacon and Soy). I never use any salt in cooking - Just don't like the taste (only for hot chips IMO)

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Possum; AKA:- Ali El-Aziz Mohamed Gundawiathan

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Hi Possum

It is delicious, one of my favourites.

The brandy does add to it but its absence won't change it significantly, I suppose you could substitute sherry?

I don't (rarely) use salt in cooking and, imo, this dish has no salt taste in its flavour.

Scaling it down should be straightforward although it freezes well if you make extra.



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"I beseech you in the bowels of Christ think it possible you may be mistaken"

Oliver Cromwell, 3rd August 1650 - in a letter to the General Assembly of the Kirk of Scotland



Guru

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Thanks for that Mike ,it sounds delicious .I have just printed the receipt out .

I am going to try it out real soon.



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Possum3 wrote:

.......

Mike is it a little salty? (Bacon and Soy). I never use any salt in cooking - Just don't like the taste (only for hot chips IMO)


 Possum3, from a chef's perpective, adding salt during the cooking process is not the

same as adding salt when dish is served/plated up.

Salt during the cooking process extracts flavour. Sea salt is the best if you can afford it (Maldon) 

Larry



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