Firstly, the chicken pieces are marinaded for 3 hours at room temperature, or overnight in the fridge 
The chicken pieces are then coated in a seasoned flour mixture, & lightly pan-fried until golden
Sliced onions and the remainder of the marinade are then poured over the chicken pieces, & they are placed in the oven to bake
The finished product is a flavoursome casserole with juicy, succulent chicken - the meat just falls off the bone !
One of the cookbooks which my Mum gave me when she was clearing out a while ago, is “More Food With Flair” by Lynn Bedford Hall. It’s a South African book, published in the 1970’s and has some delightful recipes in it – most of them geared towards dinner parties hosted in your own home.
I like it because the recipes are slightly unusual yet easy and contain, mostly, ingredients which you always happen to have around the house. Simple, wholesome, home cooked food with flair is what this book is all about & as it’s my current ‘favourite’, expect to see a few recipes from it popping up on the blog in the near future !
This is a very tasty chicken casserole recipe – the chicken pieces are marinated before being coated in a spicy flour mixture & browned, then put back into the oven to cook in the marinade until it forms a nice, thick gravy.
Great served on a bed of rice, this recipe is a winner & one that is sure to feature on our table time and time again (especially since it’s a ‘husband hit’ !) -:
Spicy Chicken Casserole (from “More Food With Flair” by Lynn Bedford Hall)
Marinade:
1,3 kg mixed chicken pieces (drumsticks, thighs, wings) – I remove the skin from mine
125 ml White Wine
50 ml Soy Sauce
10 ml Worcestershire Sauce
25 ml Tomato Sauce
2 cloves Garlic, crushed
2 ml Chicken stuffing seasoning (I use Chicken stock granules)
25 ml Honey
4 thin slices of Lemon (or 1 tbsp Lemon Juice)
2 Bay Leaves
Place the chicken pieces in a glass dish. Mix the remaining ingredients together to make the marinade, pour over the chicken & leave in the fridge overnight or at room temperature for around 3 hours, turning occasionally.
Remove the chicken pieces from the marinade (reserve the marinade) and coat in the following mixture -:
Chicken Coating:
100 ml Flour
1 ml Paprika
1 ml Salt
Lightly fry in some oil until golden brown on both sides, then remove from pan & place into an ovenproof dish so that they fit together snugly. Scatter over the top -:
Additions to Casserole:
2 large Onions, sliced
1 Green or Red Pepper, seeded & sliced (I leave this out as I don’t eat them !)
And then pour the reserves marinade over them, too.
Place, covered, in the oven at 160’C/325’C/Gas Mark 3 for around 1 hour 15 minutes to 1 hour 30 minutes until done.
If the gravy/sauce needs thickening (I find that it’s usually thick enough though) , add the following to it-:
Gravy Thickener:
25 ml Flour
50 ml Chicken Stock
Stir to blend & then return to the oven, uncovered, for 10 minutes.
I like it because the recipes are slightly unusual yet easy and contain, mostly, ingredients which you always happen to have around the house. Simple, wholesome, home cooked food with flair is what this book is all about & as it’s my current ‘favourite’, expect to see a few recipes from it popping up on the blog in the near future !
This is a very tasty chicken casserole recipe – the chicken pieces are marinated before being coated in a spicy flour mixture & browned, then put back into the oven to cook in the marinade until it forms a nice, thick gravy.
Great served on a bed of rice, this recipe is a winner & one that is sure to feature on our table time and time again (especially since it’s a ‘husband hit’ !) -:
Spicy Chicken Casserole (from “More Food With Flair” by Lynn Bedford Hall)
Marinade:
1,3 kg mixed chicken pieces (drumsticks, thighs, wings) – I remove the skin from mine
125 ml White Wine
50 ml Soy Sauce
10 ml Worcestershire Sauce
25 ml Tomato Sauce
2 cloves Garlic, crushed
2 ml Chicken stuffing seasoning (I use Chicken stock granules)
25 ml Honey
4 thin slices of Lemon (or 1 tbsp Lemon Juice)
2 Bay Leaves
Place the chicken pieces in a glass dish. Mix the remaining ingredients together to make the marinade, pour over the chicken & leave in the fridge overnight or at room temperature for around 3 hours, turning occasionally.
Remove the chicken pieces from the marinade (reserve the marinade) and coat in the following mixture -:
Chicken Coating:
100 ml Flour
1 ml Paprika
1 ml Salt
Lightly fry in some oil until golden brown on both sides, then remove from pan & place into an ovenproof dish so that they fit together snugly. Scatter over the top -:
Additions to Casserole:
2 large Onions, sliced
1 Green or Red Pepper, seeded & sliced (I leave this out as I don’t eat them !)
And then pour the reserves marinade over them, too.
Place, covered, in the oven at 160’C/325’C/Gas Mark 3 for around 1 hour 15 minutes to 1 hour 30 minutes until done.
If the gravy/sauce needs thickening (I find that it’s usually thick enough though) , add the following to it-:
Gravy Thickener:
25 ml Flour
50 ml Chicken Stock
Stir to blend & then return to the oven, uncovered, for 10 minutes.
