1.5 kg (3 lb) chicken, jointed
4 tbsp plain flour
salt and pepper
1 tsp paprika
1 egg, lightly beaten
100 g (4 oz) Fresh breadcrumbs
25 g (1 oz) butter
3 tbsp vegetable oil
4 tbsp plain flour
salt and pepper
1 tsp paprika
1 egg, lightly beaten
100 g (4 oz) Fresh breadcrumbs
25 g (1 oz) butter
3 tbsp vegetable oil
Sauce:
25 g (l oz) butter
1/2 red pepper, seeded and diced
25 g (1 oz) plain flour
300 ml (1/2 pt) single cream
salt and pepper
Preparation
1/2 red pepper, seeded and diced
25 g (1 oz) plain flour
300 ml (1/2 pt) single cream
salt and pepper
Preparation
method
1. Mix together the flour, salt, pepper and paprika.
2. Coat chicken pieces with seasoned flour.
3. Dip chicken pieces in beaten egg and coat with breadcrumbs.
4. Heat the butter and oil in a large frying pan. Add chicken and fry until lightly browned and tender, about 20 mins, turning once.
5. Meanwhile, make the sauce. Heat the butter in a pan, add pepper and cook for 3 - 4 mins. Stir in the flour. Remove from heat.
6. Gradually stir in the cream and seasoning. Return to heat and cook until thickened, stirring continuously. Do not boil.
7. Serve chicken pieces on a bed of rice and serve sauce separately.
Instead of jointing a whole chicken, you could use small joints such as legs, thighs and breasts, if you prefer. Buy a selection so everyone has a choice.
2. Coat chicken pieces with seasoned flour.
3. Dip chicken pieces in beaten egg and coat with breadcrumbs.
4. Heat the butter and oil in a large frying pan. Add chicken and fry until lightly browned and tender, about 20 mins, turning once.
5. Meanwhile, make the sauce. Heat the butter in a pan, add pepper and cook for 3 - 4 mins. Stir in the flour. Remove from heat.
6. Gradually stir in the cream and seasoning. Return to heat and cook until thickened, stirring continuously. Do not boil.
7. Serve chicken pieces on a bed of rice and serve sauce separately.
Instead of jointing a whole chicken, you could use small joints such as legs, thighs and breasts, if you prefer. Buy a selection so everyone has a choice.
serving amount
serves 4
rate this recipe
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