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POLLO A LA CASSEROLE

Ingredients:

1 (1.2 kg) pc MAGNOLIA FREE RANGE CHICKEN
1 tbsp iodized rock salt or 1 tsp iodized fine salt
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
3 tbsp cooking oil
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
2 cups chicken stock
2 tbsp liquid seasoning
1 tbsp Worcestershire sauce
1 cup white wine
3 pc laurel leaves
3 tbsp soy sauce
1/2 cup olive oil
1/4 kg French beans

Stuffing:

1 pc MAGNOLIA BROWN EGG
4 pc sliced bread, flaked
1 (30 g) pc onion, sliced
pinch pepper
*Chicken stock: make by dissolving chicken cubes or by boiling chicken bones

Procedure:

  1. Rub chicken with salt inside and out.
  2. For stuffing: Mix egg, milk, bread and onions. Mash together and stuff into the chicken cavity and secure cavity with a toothpick
  3. Cross chicken legs and dredge chicken in flour. Brown chicken in hot pan with oil.
  4. Transfer chicken to a pot. Add butter, stock, liquid seasoning, Worcestershire sauce, white wine, laurel leaves, soy sauce and olive oil. Simmer covered for 45 minutes to 1 hour over low heat until chicken is tender. About 5 minutes before turning off heat, add beans and cook until tender.

Makes 8 to 10 servings.

Tip/s:

  • Substitute Baguio beans for French beans.
  • In lieu of frying, chicken can be browned in the oven. Brown for 10-15 minutes in the oven set to 380ºF.
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