Chicken Casserole, Our Way

Ingredients

• 1.1 whole chicken, cleaned and trussed
• 2.2 onions, sliced
• 3.2 carrots, sliced
• 4.2 cloves garlic, crushed
• 5.1 bay leaf
• 6.peppercorns
• 7.salt
• 8.125 ml flour, seasoned with salt, pepper, paprika, garlic salt and Aromat
• 9.2.5 ml paprika
• 10.5 ml garlic salt
• 11.Aromat seasoning
• 12.200 g mushrooms
• 13.2 onions, sliced lengthwise, for frying
• 14.2 carrots, sliced, for frying
• 15.green peppers, sliced into strips
• 16.Brono (gravy thickener)

Method

1. 1.Clean, wash and truss the chicken.
2. 2.Place in a pot with a little water. Add the onions, the carrots, the garlic, the bayleaf, peppercorns, salt and pepper.
3. 3.Simmer until the chicken is just tender. Remove chicken from pot and set aside to cool.
4. 4.Cut cooled chicken into serving portions and dust with the flour which you have seasoned with the salt, pepper, paprika, garlic salt and Aromat.
5. 5.Fry chicken portions in oil until golden brown.
6. 6.Fry the mushrooms, the onions, the carrots and the greenpepper in some oil.
7. 7.Strain stock in which you cooked the chicken. Bring to the boil and thicken with a little Brono.
8. 8.Strain off the oil from the fried vegetables and lay the vegetables down in a roasting pan.
9. 9.Pour over some of the stock. Lay over the chicken pieces.
10. 10.The stock should come to about halfway up the chicken pieces.
11. 11.Bake covered in a moderate oven for about 1½ hours, or until chicken is tender.
12. 12.Do not let chicken dry out. Add a little stock from time to time, as needed.
13. 13.You should taste the stock. It usually does not need additional seasoning. You should season the frying vegetables with a little salt and pepper.

Notes

• A two-stage cooking method: first poach, then coat and fry, then braise in stock with vegetables.
• Brono is a South African gravy browning and thickener. Substitute with a cornflour slurry or similar product.
• Source: pages 18–19 of Adobe Scan 24 Feb 2026.pdf.