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    Thursday, July 21, 2011

    Chicken Deep Dish Style - Looking for Sunday Lunch for The Family?

    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:

    servicii contabile said...

    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.

    So Simple said...

    Hi Servicil, It really is simple, it's just assembling the parts. Hope you try it and like it Cheers