| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
4qr |
1 |
servings |
INGREDIENTS
| 1 1/2 |
kg |
Chicken pieces |
|
|
Seasoned flour |
| 3 |
tb |
Butter |
| 1 |
|
Clove garlic; crushed |
| 1 1/2 |
tb |
Flour |
| 1 |
c |
Chicken stock |
| 2 |
ts |
Dijon mustard |
|
|
Salt and pepper |
| 750 |
g |
Potatoes; peeled and thinly |
|
|
; sliced |
| 1 |
|
Onion; diced |
| 100 |
g |
Mushrooms; sliced |
| 1/3 |
c |
Cream |
| 1/3 |
c |
Grated cheese |
INSTRUCTIONS
1. Pre-heat oven to 180deg.C. Place chicken pieces and 2 tablespoons
seasoned flour in a plastic bag and shake to coat well. Remove
chicken and shake off excess flour.
2. Heat butter in a large pan and add garlic and chicken pieces. Cook
only until the skin has browned. Remove and set aside. Add flour to
pan and cook for 1 minute. Stir in the stock, mustard and seasoning
and stir until the mixture boils.
3. Arrange a layer of potato slices in the bottom of a buttered
casserole dish. Place chicken, onion and mushrooms on top of potatoes
and pour over the sauce. Top with the remaining potato slices.
4. Pour over the cream and evenly sprinkle the cheese on top. Bake,
covered, for 30 minutes, then remove lid and cook another 30 minutes.
Converted by MC_Buster.
Per serving: 3591 Calories (kcal); 222g Total Fat; (56% calories from
fat); 223g Protein; 165g Carbohydrate; 1134mg Cholesterol; 3665mg
Sodium Food Exchanges: 9 1/2 Grain(Starch); 27 1/2 Lean Meat; 3
Vegetable; 0 Fruit; 27 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”