Cut chook breasts into 3 or 4 pieces, toss in combined oregano and flour.
Heat butter and oil in pan, add chook in batches, cook until light golden brown, remove from pan, place in ovenproof dish.
Heat extra butter in pan, add crushed garlic, chopped bacon, sliced leeks, chopped shallots and sliced mushrooms. Cook for a few minutes or until mushrooms are soft, add to chook with undrained tomatoes, undiluted soup, wine, brandy, chilli sauce, Worcester sauce and soy sauce, mix well.
Cover and cook in moderate over for 40 minutes or until chook is tender.
Just before serving, stir in cream and chives and DON'T FORGET THEM!
Serve with Thai Jasmine rice.
Possum3 said
07:57 AM Dec 9, 2021
May give it a go (without Brandy) and modify to 1/4 ingredients down to One (1) breast at a time (there is only myself and child-bride).
Mike is it a little salty? (Bacon and Soy). I never use any salt in cooking - Just don't like the taste (only for hot chips IMO)
Mike Harding said
08:08 AM Dec 9, 2021
Hi Possum
It is delicious, one of my favourites.
The brandy does add to it but its absence won't change it significantly, I suppose you could substitute sherry?
I don't (rarely) use salt in cooking and, imo, this dish has no salt taste in its flavour.
Scaling it down should be straightforward although it freezes well if you make extra.
Blues Man said
09:54 AM Dec 9, 2021
Thanks for that Mike ,it sounds delicious .I have just printed the receipt out .
I am going to try it out real soon.
deverall11 said
01:18 PM Dec 29, 2021
Possum3 wrote:
.......
Mike is it a little salty? (Bacon and Soy). I never use any salt in cooking - Just don't like the taste (only for hot chips IMO)
Possum3, from a chef's perpective, adding salt during the cooking process is not the
same as adding salt when dish is served/plated up.
Salt during the cooking process extracts flavour. Sea salt is the best if you can afford it (Maldon)
Saucy chicken & bacon casserole
From: "Best recipes from The Weekly" book
10th May 2003
4 chook breasts
2 teaspoons oregano
1/2 cup plain flour
60gm butter
2 tablespoons oil
60gm butter, extra
4 cloves garlic
6 rashers bacon
2 leeks
6 shallots (or spring onions)
250gm mushrooms
440gm can chopped tomatoes
440gm can cream of chicken soup (Campbells)
200ml dry white wine
3 (60ml) tablespoons brandy
2 teaspoon chilli sauce
2 teaspoon Worcester sauce
2 teaspoon soy sauce
1/2 cup cream
1/4 cup chopped chives
Cut chook breasts into 3 or 4 pieces, toss in combined oregano and flour.
Heat butter and oil in pan, add chook in batches, cook until light golden brown, remove from pan, place in ovenproof dish.
Heat extra butter in pan, add crushed garlic, chopped bacon, sliced leeks, chopped shallots and sliced mushrooms. Cook for a few minutes or until mushrooms are soft, add to chook with undrained tomatoes, undiluted soup, wine, brandy, chilli sauce, Worcester sauce and soy sauce, mix well.
Cover and cook in moderate over for 40 minutes or until chook is tender.
Just before serving, stir in cream and chives and DON'T FORGET THEM!
Serve with Thai Jasmine rice.
Mike is it a little salty? (Bacon and Soy). I never use any salt in cooking - Just don't like the taste (only for hot chips IMO)
Hi Possum
It is delicious, one of my favourites.
The brandy does add to it but its absence won't change it significantly, I suppose you could substitute sherry?
I don't (rarely) use salt in cooking and, imo, this dish has no salt taste in its flavour.
Scaling it down should be straightforward although it freezes well if you make extra.
Thanks for that Mike ,it sounds delicious .I have just printed the receipt out .
I am going to try it out real soon.
Possum3, from a chef's perpective, adding salt during the cooking process is not the
same as adding salt when dish is served/plated up.
Salt during the cooking process extracts flavour. Sea salt is the best if you can afford it (Maldon)
Larry