Grahamstown Chicken

A delicious mixture of chicken, mushrooms and green peppers in a cream and Madeira-flavoured sauce makes this South

African chicken dish a tempting lunch or dinner dish. Serve it with creamed or croquette potatoes and a light, chilled white wine such as Cotes de Provence.

4 tablespoons flour

1½ teaspoons salt

1 teaspoon black pepper

1 x

4 lb. chicken, skinned and cut into

6 serving pieces

1 oz. butter

1 tablespoon vegetable oil large onions, sliced

2 green peppers, white pith removed, seeded and sliced

1 teaspoon grated nutmeg

10 fl. oz. chicken stock

1 bay leaf

8 oz. mushrooms, wiped clean and sliced

2 tablespoons Madeira

5 fl. oz. double cream


3 tablespoons of the flour,

1 teaspoon of the salt and

½ teaspoon of the pepper on a large plate. Dip the chicken pieces in the seasoned flour mixture to coat them well on all sides.

In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the chicken pieces and fry them for 3 to 4 minutes on each side or until they are golden brown. Transfer the chicken pieces to a large flameproof casserole dish. Set aside and keep warm.

Add the onions to the frying-pan and, stirring frequently, fry the onions for 3 minutes. Add the green peppers and continue frying for 6 minutes or until the onions are golden brown. Transfer the onion and green pepper to the casserole and place them on top of the chicken. Sprinkle over the remaining salt, pepper and nutmeg. Pour in the stock and add the bay leaf.

Place the casserole over high heat and bring the stew to the boil. Cover the pan, reduce the heat to low and simmer the chicken for 1 hour or until the chicken is tender. Fifteen minutes before the end of the cooking time, add the mushrooms and stir we’ll.

With a slotted spoon, transfer the chicken pieces and the vegetables to a heated serving dish.

In a small cup, mix the remaining 1 tablespoon of flour with the 2 tablespoons of Madeira. Stir the flour and Madeira mixture and the cream into the liquid in the casserole. Increase the heat to moderately high and, stirring constantly, cook the sauce for 2 minutes. Taste the sauce and add more salt and pepper if necessary. Pour the sauce over the chicken and vegetables and serve im-mediately.