Special Chicken Casserole

Special chicken casserole is best tried rather than talked about, so get to it.

Ingredients:

1 chicken, (3 pounds or 1.5 kilograms)

3 1/4 cups water

2 tablespoons of fresh flat leaf parsley (Curly leaf is OK too)

1 stalk celery, chopped

1 large onion, chopped

Pinch dried thyme

1 tablespoon Fresh Rosemary (halve quantity if using dried)

1 x 10ounce can of corn. (Can use fresh if available)

1 x 10 ounce package frozen French-cut green beans, thawed.

3 tablespoons cornstarch (cornflour)

1/4 cup butter

3 cups coarse whole grain bread crumbs

1 egg, beaten

1/2 teaspoon ground sage

Pepper, to taste

Method:

In a large soup pot combine chicken, water, parsley, celery, 1/2 the onions, rosemary and thyme. Stew chicken, covered, until very tender, about 1 1/4 hours. Drain, reserving stock. Cool chicken. Then skin, bone, and chop meat. Strain stock.

Spread corn and green beans in a buttered 9 x 13inch (325mm x 225mm)baking pan. Add chicken.

Combine cornstarch and reserved stock in a medium-size saucepan and stir until dissolved. Bring to a boil, stirring constantly. Pour sauce over chicken. Preheat oven to 325 degrees F. (Around 155C)

Melt butter in a small saucepan. Add remaining onions and cook over low heat until soft. In a medium-size bowl toss breadcrumbs with butter and onions, egg, sage and pepper. Sprinkle this mixture on chicken and bake for 25 minutes, or until sauce is bubbly and top is browned.

This special chicken casserole recipe serves 4 to 6 people.

A glass of chilled Semillon/Chardonnay enhances special chicken casserole.

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