Green And Red Chicken

Press, Volume CI, Issue 29871, 11 July 1962, Page 3

Green And Red Chicken

. Ingredients: .- 1 large roasting or boiling fowl 1 rounded teaspoon mix- •' ed herbs 1 16oz tin tomato soup 1 16oz tin water 2 tablespoons cornflour 1 ifloz t packet frozen . • green beans 1 tablespoon chopped parsley Dash pepper . Salt to taste « Method: Remove giblets from inside fowl and wash and drain. Place in an elec- • trie frying pan or covered . baking dish and over it " pour 1 tin undiluted tomato ■ soup, and one tin of water • Sprinkle over 1 slightly rounded teaspoon mixed .herbs, cover and simmer ■'very gently for 1? hours or J until quite tender. Cook frozen beans separately in salted water until just cooked Pour most of the liquid from round the fowl into an-o-her saucenan and stand for a minute. Skim the clear tat off the top and discard. Bring the remaining liquid to the boiL Mix cornflour with a little cold water and stir in. stirring until smooth and boiling. Taste for seasoning Drain the beans and arrange half in one corner of the pan, the o her half in the corner opposite. Strain the thick clear tomato sauce back over the chicken and sprinkle a little chopped parsley along the top. Cover and keep hot until required, then serve either from the pan. or dished in similar fashion onto a hot dish.