Sherry chicken casserole

serves 4
ingredients
4 chicken fillet portions, skinned
and chopped
25g/1oz butter
1 large onion, finely chopped
100g/4oz button mushrooms,
quartered
400g/14oz canned chopped
tomatoes
125ml/4fl oz sherry
2 tablespoons tomato purée
1 bouquet garni
salt and freshly ground
black pepper
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Brown the chicken in the butter in a
flameproof casserole dish. Remove
with a slotted spoon, then add the
onion and fry for 2 minutes. Add
the mushrooms and cook for a
further 1 minute. Return the chicken
to the pan.
• Add the tomatoes. Blend the sherry
with the tomato purée, and stir in.
Add the bouquet garni and season
with salt and pepper. Bring to the
boil, then cover and cook in the
oven for 11⁄2 hours or until the
chicken is tender. Skim off any fat,
and serve the casserole hot.