Food For Thought CHICKEN CASSEROLE

Press, Volume CIV, Issue 30745, 8 May 1965, Page 2

Food For Thought CHICKEN CASSEROLE

I By

ALAN TREMAIN]

Chicken Is not an expensive meat. Here a 21b ehicken will make a delectable casserole for four persons. Lemon Chicken Casserole, covered with a sharp barbecue sauce, is a particular favourite of mine. Make the sauce the day before. It needs time to blend the flavours. You will need: Lemon Sauce 1 small clove garlic Pinch salt i cup salad oil 1 cup lemon juice 2 tablespoons chopped onion . 4 teaspoon black pepper ' i teaspoon dried thyme (optional). -' The Chicken - 1 21b chicken

Salt and pepper i cup butter. Method: With a sharp knife cut off the legs of the raw chicken and cut them each into two pieces. Cut off the breast meat in two slices, then lengthwise and across to get eight pieces. Season with salt and pepper. Melt the butter in a pan, when hot put in the chicken pieces. Turning frequently to avoid burning, fry slowly for about half an hour. Cover the pan while the chicken is cooking Next, pour over the sauce and simmer slowly for 40 minutes more, adding a little water to keep the chicken covered. To make the sauce, mash the garlic with salt in a bowl, stir in the other ingredients gradually and allow to stand overnight to blend the flavours thoroughly.