1/4 cup (1 oz) 30 g plain flour (All purpose)
salt and pepper
4 chicken joints
2 tbsp (1 oz) 25 g butter
1 tbsp oil
1 large onion, sliced
2 large tomatoes, skinned and chopped
1 1/3 cup (100 g) mushrooms, sliced
10 1/2 oz (298g) can of condensed chicken soup
1/4 pt (150ml) dry cider
salt and pepper
4 chicken joints
2 tbsp (1 oz) 25 g butter
1 tbsp oil
1 large onion, sliced
2 large tomatoes, skinned and chopped
1 1/3 cup (100 g) mushrooms, sliced
10 1/2 oz (298g) can of condensed chicken soup
1/4 pt (150ml) dry cider
method
1. Heat the oven to 350°F (180°C) mark 4.
2. Put the flour and seasoning in a bag, add the chicken joints and gently shake to coat them well with the seasoned flour.
3. Heat the butter and oil in a frying pan and fry the joints for about 5 minutes or until golden brown on both sides.
4. Lift them out with a slotted spoon and place in a heatproof dish.
5. Add the onion to the fat remaining in the pan and fry quickly to brown. Lift it out and place in the dish with the chicken.
6. Place the tomatoes and mushrooms in the pan, then add the soup and cider. Bring to the boil, stirring constantly.
7. Pour over the chicken, cover with a lid or foil and cook in the oven for about 45 minutes or until the chicken is quite tender.
8. Taste and check seasoning. Serve straight from the dish in which it was cooked.
9. Accompaniments: Serve with new potatoes and green peas
2. Put the flour and seasoning in a bag, add the chicken joints and gently shake to coat them well with the seasoned flour.
3. Heat the butter and oil in a frying pan and fry the joints for about 5 minutes or until golden brown on both sides.
4. Lift them out with a slotted spoon and place in a heatproof dish.
5. Add the onion to the fat remaining in the pan and fry quickly to brown. Lift it out and place in the dish with the chicken.
6. Place the tomatoes and mushrooms in the pan, then add the soup and cider. Bring to the boil, stirring constantly.
7. Pour over the chicken, cover with a lid or foil and cook in the oven for about 45 minutes or until the chicken is quite tender.
8. Taste and check seasoning. Serve straight from the dish in which it was cooked.
9. Accompaniments: Serve with new potatoes and green peas
serving amount
serves 4.
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