| Chicken Casserole - a la Noreen | Poultry |
|
8 chicken thighs
4 good size potatoes 8 slim carrots 4 long celery stalks 2 large onions, chopped 1 green pepper, seeded 2 tbsp. butter |
2 tbsp. Crisco oil
1/2 tsp. curry 1 tsp. paprika 1/2 tsp. each thyme, parsley, freshly ground pepper 1/2 to 3/4 cup dry white wine flour for coating chicken |
Peel potatoes and quarter. Boil for 10 minutes. Drain and dry.
Cut carrots and celery diagonally, Chinese style. Coarsely chop onion. Remove the seeds etc. of the green pepper. Cut into pieces about the size of a quarter.
Heat butter and oil. Add onions and cook until golden. Add the carrots, celery, green pepper and saute for 5 minutes. Remove to a side dish with slotted spoon.
If necessary, add more butter and oil to fry pan. Brown the potatoes on all sides until golden and crunchy. Set aside and keep warm.
Dredge the chicken with flour and brown the thighs on all sides. Sprinkle with the spices. When brown, remove the chicken temporarily and pour off excess fat from pan. Lower the pan heat. Pour in the wine and scrape up the juices.Return the chicken to the pan and simmer for 20 minutes. Place the cooked chicken in a buttered casserole, surround with cooked vegetables. Pour over the juices from the fry pan and place the roasted potatoes around and over the chicken. Sprinkle with pepper.Do this ahead.Bake in a 350 F oven for 35 to 40 minutes. Serve withcooked peas.