Spanish Baked Chicken En Casserole

Name: Spanish Baked Chicken En Casserole
Ingredients: 1 whole Chicken, whole or cut into pieces; 1/2 medium Onion, chopped; 2 tablespoons Butter; 1 tablespoon All-purpose flour; 1 cup Hot water; 1 teaspoon Dried oregano; 1 can Canned mushrooms, stems and trimmings; 12 olives Sliced olives; 2 tablespoons Green Spanish sauce; 1 tablespoon Chopped pimiento; 2 cups Canned tomatoes; 1 teaspoon Salt (Quantity estimated (not specified in original recipe)); 1/2 cup Heavy cream; 8 slices Bread, for toast (Quantity estimated (not specified in original recipe)); 1/4 cup Sherry (Quantity estimated (not specified in original recipe))

This Spanish Baked Chicken En Casserole is a comforting and flavorful dish, perfect for a satisfying meal. The chicken is seasoned and baked with aromatic herbs, vegetables, and a rich sauce, creating a tender and succulent texture. The addition of sherry-soaked toast adds a delightful contrast, making this a truly elegant and delicious experience.

Ingredients

1 whole Chicken, whole or cut into pieces
1/2 medium Onion, chopped
2 tablespoons Butter
1 tablespoon All-purpose flour
1 cup Hot water
1 teaspoon Dried oregano
1 can Canned mushrooms, stems and trimmings
12 olives Sliced olives
2 tablespoons Green Spanish sauce
1 tablespoon Chopped pimiento
2 cups Canned tomatoes
1 teaspoon Salt (Quantity estimated (not specified in original recipe))
1/2 cup Heavy cream
8 slices Bread, for toast (Quantity estimated (not specified in original recipe))
1/4 cup Sherry (Quantity estimated (not specified in original recipe))

Instructions

1Salt the chicken generously, inside and out. Rub the chicken with chopped onion, butter, and flour.
2Place the prepared chicken in a large casserole dish. Pour in 1 cup of hot water and add 1 teaspoon of oregano. Add the can of mushrooms (stems and trimmings), sliced olives, green Spanish sauce, chopped pimiento, and canned tomatoes. Add 1 tablespoon of butter and 1 tablespoon of flour to thicken. Season with salt to taste.
3Cover the casserole and bake in a preheated oven at 350°F (175°C) until the chicken is cooked through, approximately 45 minutes. Check the chicken for doneness by inserting a meat thermometer into the thickest part; it should register 165°F (74°C).
4Remove the casserole from the oven. Add 1/2 cup of heavy cream and cook for an additional 10-15 minutes.
5While the chicken is finishing, dip buttered toast in sherry. Place enough toast for each guest on top of the chicken. Cover the casserole and let it stand for a few minutes to allow the flavors to meld.
6Serve the Spanish Baked Chicken En Casserole directly from the casserole dish.