FARMHOUSE CHICKEN CASSEROLE

Farmhouse Chicken Casserole image

Brought over for the Zaar World Tour from a British web site. This is on the menu for this week but wanted to get it posted so others could try it also.

Provided by LAURIE

Categories Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

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Ingredients

2 (2 1/2 lb) chicken, cut into serving pieces
1 cup flour, seasoned with
1 teaspoon salt, and
fresh ground black pepper
2 tablespoons butter
1 tablespoon oil
12 tablespoons white pearl onions
12 small new potatoes, peeled
8 mushrooms, cut into quarters
6 slices bacon, fried until crisp and crumbled
2 cups chicken broth
1 tablespoon cornstarch, dissolved in
2 tablespoons cold water
2 tablespoons finely chopped parsley

Steps:

Dredge chicken pieces in seasoned flour. Heat the butter and oil in a large skillet and fry the chicken until golden brown. Transfer the chicken to a casserole.
Add onions and potatoes to the skillet and cook until lightly browned.
Shake the skillet occasionally to prevent potatoes from sticking.
Transfer onions and potatoes to the casserole.
Add mushrooms to the skillet and cook over moderately high heat for 4 minutes.
Place mushrooms in the casserole.
Add crumbled bacon and chicken broth.
Cover the casserole and place in a 350º oven for 50 minutes.
Thicken juices with cornstarch dissolved in cold water.
Garnish with parsley.

Nutrition Facts : Calories 1021.8, Fat 52, SaturatedFat 16.3, Cholesterol 198.1, Sodium 1042.6, Carbohydrate 79.8, Fiber 8.6, Sugar 4.2, Protein 57

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