Recipe: Boozy Chicken Casserole

Boozy Chicken Casserole

Chicken cooked with brandy and beer and finished with cream - not for the everyday but worth a treat now and then. Serve with mixed white and wild rice and it becomes a special meal that looks and taste lovely but doesn't break the bank.

Boozy Chicken Casserole

  • 2 large chicken legs
  • 2 tablesps. flour
  • Salt and black pepper
  • 2 tablesps. olive oil
  • 6  shallots or small onions
  • Carrots
  • 4 ozs mushrooms - optional
  • 1 sweet red pepper
  • 500 mls. light beer
  • 2 tablesps. brandy
  • 1 carton cream
  1. Begin by dividing the chicken legs into drumsticks and thighs.
  2. Coat the chicken with the flour that's been seasoned with salt and pepper.
  3. Heat the olive oil and saute the chicken so it is browned all round.
  4. While that cooking prepare the vegetables - cut the shallots or onions into halves or wedges, carrots into sticks and pepper into strips.
  5. When the chicken's browned remove it to a plate and saute the onions and carrots for 5 minutes.
  6. Add the pepper strips and continue to saute for 1 minute.
  7. Add the brandy and carefully ignite - you can leave that step out if you want to.
  8. Add the beer and scrape any bits from the bottom of the pan with a wooden spoon.
  9. Return the chicken to the pan.  Add and mushrooms if using.  Cover and simmer for around 1 hour* or until the chicken is cooked right through.
  10. When the chicken is cooked reduce the liquid, if necessary, to about half a pint.
  11. Add the cream just before serving and heat through.
*The exact time will depend on the size of the chicken pieces and/or the rate of 'simmering'.  If preferred, put the whole lot in a covered casserole dish and cook in a pre-heated - 180°C - oven for 1 hour 20 minutes or until cooked through.     Boozy Chicken Casserole  
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