Old Traditional Recipes

Recipes enjoyed by the Geordie folk (North East England UK)
Chicken and Fruit Casserole
3 lb (1350 gm) chicken and giblets
1 large onion, peeled and chopped
half pound (225 gm) dried apricots,
1 bouquet garni previously soaked overnight
1 oz (25 gm) seasoned flour
1 teaspoon (5 ml) parsley, chopped
1 and half oz (37 gm) butter
l dessertspoon (10 ml) honey

Cut the chicken into joints. Poach the giblets for 30-40 minutes in the water with the bouquet garni. Drain and reserve the liquor. Turn the chicken pieces in seasoned flour and fry in the hot fat with the onion until golden brown. Place in a 4 and a half pint casserole dish and surround the chicken with the apricots. Mix the stock parsley and honey together and heat gently Stir the remaining flour into the fat and cook slowly tbr a few minutes then add the liquid a little at a rime simmcr for 15 minutes, stirring occasionaly Pour over the chicken and apricots and cover the casserole dish. Cook at gas mark 4-350 F (180C) for 1 and a half hours.

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