Country Chicken Casserole

• 2 ½ lb chicken cut up in chunks.
• 8 medium mushrooms, quartered.
• 1 cup flour.
• 6 slices bacon fried until crisp.
• Salt and pepper.
• 2 cups chicken stock.
• 1 Tbsp oil.
• 1 Tbsp cornstarch.
• 2 Tbsp butter.
• 2 Tbsp cold water.
• 12 small white onions.
• Chopped parsley.
• 12 small peeled white potatoes (I like the Dutch Gold ones, unpeeled).

Instructions:

1. Season flour with salt and pepper, and dredge the chicken pieces in it.
2. Heat the butter and oil in large skillet, and sauté chicken until evenly golden brown.
3. Transfer to ovenproof casserole dish.
4. Add onions and potatoes to skillet and cook until lightly browned, stirring gently to prevent sticking, and add to casserole.
5. Place mushrooms in frying pan and cook for five minutes.
6. Add to casserole with crumbled fried bacon and chicken broth.
7. Cover and bake in 350 degree oven for one hour.
8. Dissolve cornstarch in cold water and stir into casserole to thicken.
9. Sprinkle with parsley. (If using the crock-pot, place the vegetables in the crockpot
   first, then the chicken then rest of ingredients.
10. Cook on low for 4-6 hours, thickening with the cornstarch mix just before serving).

Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.