A subtle blend of spices, pears, wine and chicken combines to make Zagreb Chicken Casserole delicious dish. Serve buttered noodles and a crisp green salad.
4 lb. chicken, cut into
4 serving pieces
1 teaspoon salt
2 teaspoon black pepper
2 teaspoon grated nutmeg
7 teaspoon ground mace
2 oz. butter
2 onions, finely chopped
1 lb. conference pears, peeled, cored and sliced
10 fl. oz. dry white wine
4 fl. oz. sour cream
2 teaspoons cornflour , dissolved in
2 tablespoons white wine
Preheat the oven to moderate 350°F (Gas Mark 4, 180CC).
Place the chicken pieces on a working surface and, using your fingertips, rub them all over with the salt, pepper, nutmeg and mace. Set aside.
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onions and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the chicken pieces and fry, turning them occasionally, for 6 to 8 minutes or until they are lightly browned all over. Add the pears and pour over the wine. Cover the casserole and transfer it to the centre of the oven. Cook the chicken for 45 minutes to 1 hour or until the pieces are cooked and tender.
Remove the casserole from the oven and, using a slotted spoon, transfer the chicken pieces and pear slices to a warmed serving dish. Place the casserole over low heat and pour in the sour cream.
Using a wooden spoon, stir in the cornflour mixture, a little at a time, and cook for 3 to 4 minutes or until the sauce is smooth and fairly thick.
Remove the casserole from the heat and pour the sauce over the chicken and pears. Serve immediately.