Ingredients:
6 chicken pieces
2 tablespoons seasoned flour
1 tablespoon butter
1 tablespoon oil
½ cup chopped shallot
½ teaspoon dried mixed herbs
salt and pepper
2 carrots sliced
15 oz/ 435g can cream of chicken soup
½ cup unsweetened evaporated milk
250g bacon rasher chopped and lightly fried
1 tablespoon chopped parsley to garnish
Method:
Coat the chicken pieces with the seasoned flour, then brown them in the melted butter and oil. Drain on paper toweling and place in casserole dish.
Sauté the shallot and bacon in any butter left in pan. Lift out, and drain then add to casserole.
Sprinkle with herbs, salt and pepper and then the carrots. Pour over the can of soup, cover ( 350°F/ 180°C) and cook in moderate oven for about 1 ½ hours.
Stir in the evaporated milk and heat without boiling.
Serve sprinkled with chopped parsley, rice or potatoes