Thursday at Grandmas
Its busy
"Planking" by Cleo
Computers and colouring in by the others
Once upon a time when we were first married, we were invited to dinner.
Diane the hostess made this chicken dish. We loved it.
Of course I asked for the recipe and Diane introduced me to the Triple Tested Recipe Book compiled and published by the Lower Hutt Plunket, as a fund raiser.
Over the years I have made several of the recipes. Funnily enough I reckon I have cooked more out of this book than most of the hundreds of other books I own.
I loved the names.
This one
Chicken - Deep Dish Style
then we have
Veal Roast That Can Wait
Down Easy Pudding and so on.
Many a dinner party in Wellington, was created from this book.
So back to the recipe it tastes like Old Fashioned Roast Chicken
All those herbs in with the bread, just delicious
If there is any left over it is even better the second day
Thought it would be excellent to serve the Grandkids
They loved it.
So back to the recipe.
There are 3 stages
First cook the chicken
Make the bread mixture
Make the White sauce
Chicken
1med size chicken
1 carrot rough chop
1 parsnip rough chop
1 onion cut into quarters
2 cloves of garlic sliced
Thyme, rosemary, sage and parsley
Salt and pepper
2 bay leaves
Water enough to cover the chicken
Put everything in a large pot
Bring to boil and simmer for about an hour
Cool in the water
Remove chicken
Take meat off the bones and put to one side
Reserve the stock
Bread
1/2 a baguette about 300 gms
Cut into 1 cm cubes
1tablespoon chicken stock powder
1 small onion finely minced
1/2 cup finely chopped celery
2 tablespoons finely chopped parsley
1 tablespoon dried oregano
Salt and pepper
2 beaten eggs
1/2 cup hot milk
Toast the bread in the oven till golden
Place in a big bowl
Along with stock powder, herbs vege, salt, pepper
Eggs and milk
Mix well till the bread has absorbed everything
White sauce
6 tablespoons butter
6 tablespoons flour
4 cups hot reserved stock
Salt and pepper
2 eggs beaten
To make the white sauce
Melt the butter in a pot
Add flour and stir well
Cook about 4 minutes to get rid of the raw flour taste
Add stock
Whisk and bring to boil
Simmer stirring till thickened
Taste and adjust seasoning
Add beaten eggs and mix well
Now to assemble
Grease a gratin dish
Layer 1/2 of bread mix
Add 1/2 chicken meat
Cover with half of the sauce
Repeat with the remainder chicken, bread and finishing with the sauce
Pre-heat oven to 180C
Bake for 1/2 hour
Till golden and bubbling
Remove, let sit for at least 20 minutes
Cut into slices just like Lasagne
Serve
2 comments:
Hmmm this recipe looks so delicious and nice. Even it doesen`t like a very easy recipe i think i will try it. Thanks for sharing.
Hi Servicil, It really is simple, it's just assembling the parts. Hope you try it and like it Cheers
Post a Comment