Chicken and potato casserole

[charlie]

Found this recipe and tried it last night:

Serves 4

3 1/2 lb, 1 3/4 kg chicken fillets or joints
1 tablespoon plain (all purpose) flour
4 oz, 100g, 1.4lb, bacon
1 lb, 450g old white potatoes.
1 teaspoon chopped fresh parsley } or used mixed herbs
1 teaspoon chopped fresh thyme }
salt and pepper
8oz, 225g, 1 cup sausagemeat
2 hard boiled eggs.


Chop the bacon and fry in a heavy pan until the fat runs. Remove and put to one side.
Coat the chicken in flour and fry in the bacon fat until golden, drain well.
I used sausages rather that sausage meat in which case lightly fry till brown ( this gives a better look otherwise they look raw still but taste fine)
Slice the potatoes into thin rounds and place a layer in the bottom of a greased casserole. sprinkel with a few of the herbs.
Put the sausages or sausagemeat in next, then potatoes again.
Then put on the chicken, sliced eggs, bacon and a sprinkle of herbs again.
Finally top with potatoes. Pour in 3/4pint, 4dl, scant 2 cups water. Pour any remaining bacon fat on to the top layer. Cover with greased greaseproof paper and a lid.
Cook in a moderate oven, 350F, 180C, Gas 4 for 1 1/2hours. Remove the lid and paper and return the dish to the oven for 15 mins to brown the potatoes.

[ukbill]

OH YES!

I like that.. and dead easy to make too!

Not certain what the sliced eggs add to the flavour though?

Personally I would add the salt and pepper to the flour to season the chicken pieces before frying, and add maybe a teaspoon or 2 of soy sauce with the water and maybe swap the water for chicken stock.. but then I'm always playing with recipes all the time

If that was being cooked in a high class restaurant then the water would be swapped for strong chicken stock to add a depth to the flavour, although for me normal chicken stock will do fine (I rarely have the time to make the "professional" versions of stock unless I'm cooking a special meal.)

I am going to have a go at that one..

Also possible to swap potatoes with rice although cooking time will then be much quicker. (20 Min max)

To reduce any fructose load soaking the potatoes in salted water for 30 min before assembling the meal would be good too

LOVE IT!

[charlie]

The original recipe lists onions too, but I left that out to be HFI safe, and to be honest I didn't miss them.

The only tweak I would do is to make a slightly thickened sauce as it was very runny but impossible to thicken at the end so I would add about a tablespoon of cornflour to the stock or water first and bring to the boil before pouring over everything. You don't want it too thick as it will end up too stodgy. I guess the flour round the chicken is supposed to thicken the stock but that didn't work.

Was delicious, had leftovers the next day reheated................. Good old fashioned dish...........

Wouldn't add rice instead of potatoes, the layered effect with the potatoes makes it like a pie.

[superfoods]

Thanks for the really tasty. I tried it at home. It's really delicious.

[cindytalvey]

Oh, this sounds interesting and yummy! Will absolutely try out making this one at home too. Thanks for the share!