Casserole of Chicken from The Times Cookery Book by Katie Stewart
Joint the chicken into eight pieces. Trim neatly and roll in seasoned flour. Add to the hot butter melted in a frying pan. Brown on both sides, then lift the pieces of chicken into a casserole. Pee...
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Ingredients
- 1 teaspoon castor sugar
- ¼ pint (1½ dl) chicken stock
- salt
- freshly milled pepper
- 2–3 green peppers
- ½ lb (225 g) tomatoes
- 2 oz (50 g) butter
- 3 onions
- 1 (3 lb) (1½ kg) chicken
- seasoned flour
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