INGREDIENTS
750 g – 1 kg chicken portions (± 8)
or
±1,5 kg whole chicken
30 ml cake flour
5 ml salt
1 ml white pepper
15 ml Clover Mooi River butter
5 ml chopped or crushed garlic (1 clove)
1 small onion, chopped
5 ml chicken stock powder
125 ml water (or a little more if necessary)
200 – 400 g white button mushrooms, whole if small or quartered if large
1 large or 2 smaller firm ripe tomatoes, peeled and chopped
4 spring onions, chopped
2 ml mixed dried herbs
30 ml cake flour
125 ml water
125 ml Clover sour cream or Clover Bliss plain yoghurt
Salt and freshly ground black pepper
Method
Combine the flour, salt and pepper and coat the chicken or portions with the mixture.
Heat the butter in a large oven roasting pot and evenly brown the meat on all sides over moderate heat.
Add the garlic and onion and cook and stir 2 minutes more.
Add the stock powder and water, cover and simmer gently for about 30 minutes until the meat is tender and pan juices just dry.
Add a little extra water during simmering if necessary.
Add the mushrooms, tomato, spring onion and herbs to the roasting pot and cook and stir 5 for minutes.
Stir in the flour and then the water and stir until blended.
Simmer for 3 minutes and stir in the sour cream or yoghurt.
Season with salt and black pepper.
Cover the oven roasting pot and place into the oven.
Cook the casserole at 180ºC for about 20 minutes to complete cooking.
Serve with vegetables and potato bake or with cooked rice or noodles and salad.
CLOVER INGREDIENTS USED IN THIS RECIPE
