It is possible to buy 'casserole' chicken. Sometimes labelled boiling fowl, these are older birds suitable for long, slow cooking. When using, cut into pieces - legs, wings, breast etc. - and use the carcass to make the stock. The casserole will require much longer cooking time (approximately 3 hours in all) and this would be a good recipe for a slow crock pot cooker. Alternatively, use a pressure cooker to soften the chicken and save time and fuel. Fry chicken first and then using 1 inch chicken stock in bottom of pressure cooker, cook until almost tender. Place chicken in casserole with tomatoes, onions etc. as recipe to finish cooking.
ingredients
serves 4
4 chicken pieces
1/2 cup All purpose flour, seasoned with salt and pepper
1/4 cup butter
1 onion, chopped
4 tomatoes, skinned
1 1/2 cups chicken stock
2 red peppers, sliced
method
1. Preheat oven to moderate, 180°C (350°F).
2. Coat chicken pieces in seasoned flour.
3. Fry on all sides in hot butter until golden brown. Place in a casserole.
4. Fry onion in remaining fat.
5. Add with the tomatoes cut into quarters and chicken stock to the casserole.
6. Cover and cook in centre of oven for 1 hour.
7. Add sliced red peppers and cook for a further 15 minutes. Serve at once.
