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Ingredients
- 4 chicken fillet portions, skinned and chopped
- 25g/1oz butter
- 1 large onion, finely chopped
- 100g/4oz button mushrooms, quartered
- 400g/14oz canned chopped tomatoes
- 125ml/4fl oz sherry
- 2 tablespoons tomato purée
- 1 bouquet garni
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 180°C/
350°F/Gas mark 4. - Brown the chicken in the butter in a
flameproof casserole dish. Remove
with a slotted spoon, then add the
onion and fry for 2 minutes. Add
the mushrooms and cook for a
further 1 minute. Return the chicken
to the pan. - Add the tomatoes. Blend the sherry
with the tomato purée, and stir in.
Add the bouquet garni and season
with salt and pepper. Bring to the
boil, then cover and cook in the
oven for 11⁄2 hours or until the
chicken is tender. Skim off any fat,
and serve the casserole hot.
