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4 chicken joints
1 red pepper, de-seeded and sliced
2 sticks of celery, chopped
1 large onion, peeled and sliced
100g (4oz) mushrooms, sliced
400g (14oz) can sliced peaches
3 tablespoons cornflour
1 tablespoon soya sauce
3 tablespoons malt vinegar
Salt and pepper
50g (2oz) pudding rice
Knob of butter
25g (1oz) sugar
500ml (1pt) milk, warmed
Grated nutmeg
H
ob
1 garlic clove, finely chopped
1 onion, peeled and chopped
1 tablespoon vegetable oil
1kg (2lb) parsnips, peeled and chopped
2 tablespoon paprika
2 teaspoon plain flour
2 large cooking apples, peeled, cored
and chopped
750ml (1
1
/2 pints) vegetable stock
2 tablespoon tomato puree
pinch dried thyme
1 bay leaf
1. Skin chicken joints and place in 2 litre
(3
1
/2 pint) casserole dish.
2. Fry pepper, onion, celery and
mushrooms in oil.
3. Cover chicken with vegetables.
4. Drain fruit, reserving juice, and add
to casserole.
5. Blend cornflour with soya sauce,
vinegar and reserved juice, bring to
the boil in a saucepan, add seasoning
and pour into casserole dish.
1. Place the washed rice into a greased
dish and dot with butter.
2. Dissolve the sugar in the heated milk
and pour over the rice.
3. Sprinkle grated nutmeg over the top.
4. Leave uncovered, place in oven.
M
ethod
1. Gently fry garlic in oil, add parsnips
and paprika, sprinkle over flour and
cook gently for 1-2 minutes.
2. Add remaining ingredients and bring
to boil. Reduce heat to setting No. 1,
cover pan and cook for 50-60 minutes.
Fruity Chicken Casserole
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