FBD

Chicken en Casserole

Recipe from The 1918 Fanny Farmer Cookbook

FrenchOtherEasy30 minBy Northstar

Ingredients

Servings
4
  • 2 small, young chickens cut in pieces for serving
  • salt and pepper
  • 1 tablespoon melted butter
  • 1/3 cup carrots cut in strips
  • 1 tablespoon finely chopped onion
  • 4 thin slices bacon cut in narrow strips
  • 1 1/3 cups Brown Sauce
  • 2/3 cup potato balls
  • 3 tablespoons Sherry wine
  • 1 1/2 tablespoons melted butter
  • 2 broilers
  • 2 1/2 tablespoons stock
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup cooked potato balls
  • 1/3 cup canned string beans, cut in small pieces
  • 1/3 cup cooked carrot, cut in fancy shapes
  • 6 sautéed mushroom caps

Instructions

  1. 1

    Season chicken with salt and pepper

  2. 2

    Brush chicken over with melted butter

  3. 3

    Bake chicken in a casserole dish for twelve minutes

  4. 4

    Parboil carrots cut in strips for five minutes, drain

  5. 5

    Fry carrots with finely chopped onion and bacon

  6. 6

    Add Brown Sauce and potato balls to the fried mixture

  7. 7

    Add Sherry wine, salt, and pepper to taste

  8. 8

    Cook chicken and sauce mixture in a moderate oven for twenty minutes or until chicken is tender

  9. 9

    If using small casserole dishes, allow one chicken per dish

Tags

frenchclassicamericanfanny-farmer