New england chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Chicken; cut into 8 pieces |
| 1 | each | Salt & freshly ground pepper |
| 50 | grams | Butter |
| 150 | millilitres | Milk |
| ¼ | teaspoon | Dried sage |
| 1 | can | 225 g can oysters *; drained |
| 150 | millilitres | Double cream |
| 2 | teaspoons | Cornflour |
| ¼ | teaspoon | Dried basil |
Directions
* 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