New England Chickencasseroles, chicken 1 each chicken; cut into 8 pieces 1 each salt & freshly ground pepper 50 gm butter 150 ml milk 1/4 teaspoon dried sage 1 can 225 g can oysters *; drained 150 ml double cream 2 teaspoon cornflour 1/4 teaspoon dried basil * use 175 g (6 oz.) drained fresh oysters preheat oven to 180 degrees 1. Sprinkle the chicken well with salt and pepper. Melt the butter in a pan and fry the pieces of chicken until golden. Transfer to a casserole with the butter. 2. Pour the milk over the chicken and sprinkle with salt, pepper and sage. 3. Cover and cook in a preheated oven for 1 hour. 4. Uncover the casserole and add the oysters. Blend the cream with the cornflour and stir into the casserole with the basil. Cover again and return to the oven for 15-20 minutes to reheat thoroughtly. 5. Serve garnished with watercress |
