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A simple chicken casserole with mushrooms, celery, and frozen peas. Serves 4.
Ingredients
4 large chicken joints
2 oz butter
2 onions, peeled and thinly sliced
6 medium size potatoes, peeled and cubed
½ head celery, chopped
¼ lb. mushrooms, sliced
Salt and pepper
Pinch ground nutmeg
1 tablespoon chopped fresh parsley
1 bay leaf
½ pint chicken stock
4 oz packet frozen peas
Method
Set oven to 350F or mark 4.
Skin the chicken joints.
Melt the butter in a pan and fry the joints until golden brown.
Transfer to a warmed casserole dish.
Next fry the onions until soft but not browned and then add all the other ingredients to the pan expect the peas.
Return to the heat and when heated through pour over the chicken in the casserole.
Cover and cook in the oven for 30 minutes.
Add the peas and cook for a further 15 minutes.
Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.