Chicken Casserole
March 6th, 2008 by admin2 small chicken joints
1 ½ teaspoons all-purpose flour
1 cup chicken stock or apple juice
1 tablespoon tomato paste
1 bay leaf sprig of parsley
1 small onion, finely chopped
Wipe the chicken joints and place in a small casserole. Blend the flour
with a little of the stock or apple juice in a bowl. Stir in the
remaining stock, and the tomato puree (paste). Pour over the chicken
joints. Add the bay leaf, sprig of parsley, and onion. Cover the
casserole. Place in a preheated moderate oven (180C/350F, Gas
Mark 4) for 45 minutes or until the chicken is tender.
Lift out the chicken joints and place on a serving dish. Strain the
sauce through a sieve (strainer) and pour over the chicken joints.
Serve with jacket baked potatoes and Brussels sprouts, or vegetables
of your choice. For babies aged 6 months to 1 year: puree a little chicken
flesh with 1 tablespoon of potato scooped away from the skin and sufficient of
the cooking liquid to give the right creamy consistency.
For children aged 1 to 2 years: remove the chicken from the bones and
cut into small pieces. Serve with chopped vegetables.Serves 1 adult and 1 child
Posted in Poultry |