Chicken Pilaf Casserole

Ingredients

• 1 small (about 2-3 lbs), cut into serving pieces Chicken (Original recipe calls for two small chickens, adjusted for modern portions.)
• 1 teaspoon Salt (To taste)
• 0.5 teaspoon Black Pepper (To taste)
• 2 tablespoons Butter (Melted)
• 0.33 cup Carrots (Cut into strips)
• 1 tablespoon Onion (Finely chopped)
• 4 slices Bacon (Thin slices, cut into narrow strips)
• 1.33 cups Brown Sauce (See recipe below)
• 0.66 cup Potato Balls (Small, round potatoes)
• 3 tablespoons Sherry Wine
• 2 cups Water (For brown sauce)
• 1 pound Beef Bones (For brown sauce)
• 1 medium Carrot (For brown sauce, chopped)
• 1 medium Onion (For brown sauce, chopped)
• 1 stalk Celery Stalk (For brown sauce, chopped)
• 1 leaf Bay Leaf (For brown sauce)
• 0.5 teaspoon Dried Thyme (For brown sauce)
• 1 tablespoon Tomato Paste (For brown sauce)
• 1 tablespoon All-Purpose Flour (For brown sauce)
• 1 tablespoon Butter (For brown sauce)

Instructions

1. 1Cut the chicken into serving pieces. Season with salt and pepper.
2. 2Brush the chicken pieces with melted butter and bake in a casserole dish at 375°F (190°C) for 12 minutes.
3. 3Parboil the carrots in boiling water for 5 minutes. Drain.
4. 4Fry the carrots with finely chopped onion and bacon strips until the bacon is cooked and the onion is translucent.
5. 5Add the Brown Sauce and potato balls to the fried vegetables and bacon. Mix well.
6. 6Add the vegetable and sauce mixture to the casserole dish with the chicken. Add Sherry wine, salt, and pepper to taste. Cook in a moderate oven (375°F/190°C) for 20 minutes, or until the chicken is tender.
7. 7To make the brown sauce: Place beef bones in a roasting pan and roast in a hot oven (400°F/200°C) until well browned, about 30 minutes. Place the roasted bones in a large saucepan with water, carrot, onion, celery, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for at least 2 hours, skimming off any scum that rises to the surface. Strain the stock through a fine-mesh sieve. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to make a roux. Gradually whisk in the strained beef stock, tomato paste, and bring to a simmer. Cook, stirring occasionally, until the sauce has thickened to your desired consistency, about 15-20 minutes. Season with salt and pepper to taste.