Chicken in a Creamy Mushroom Sauce
Heating time: 1 hour 30 minutes
Heating temperature: 180`c
Heating mode: OvenDownload PDF
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| 3.00 | g | Chicken, whole frozen |
| 300.00 | g | Onions |
| 4.00 | pc | Cloves (pc) |
| 1.00 | g | ROBERTSONS Black Peppercorns 6 x 800g |
| 3.00 | g | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 1.50 | l | Water |
| 180.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 500.00 | g | Mushrooms, Button (Champignons de Paris) |
| 3.00 | g | Garlic |
| 100.00 | g | KNORR Mushroom Soup 4 x 27L |
| 250.00 | ml | MEADOWLAND Classique 10 x 1L |
| 15.00 | g | Mustard, English (Coleman's) |
| 250.00 | g | Cheese, Cheddar |
| 150.00 | g | Bread crumbs |
| 15.00 | g | ROBERTSONS Parsley 6 x 150g |
Preparation
1. Preheat oven to 180`c, trim chickens and cut each into 8 portions= 16 portions total.
2. Place chicken, onion, spices and salt into a 4 liter casserole dish and cover with water.
3. Bake for 30 minutes, remove chicken and strian liquid niot a bowl . Reserve 1 liter.
4. Melt half the marvello and add the mushrooms and garlic, cook till soft. Transfer to a bowl.
5. Melt the remaining Marvello, addd the mushroom soup and liquid and stir, bring to the boil.
6. Remove from heat, stir in the Meadowland, mustard and mushrooms.
7. Return chikcen and sauce to casserole dish, sprinkle with breadcrumbs, cheese and parsley and bake for 30 minutes.
