members recipes

I2oz flour 1 tsp salt 1/2 tsp black pepper 2 tsps dried dill 8 chicken pieces (i use and prefer thigh fillets) 2 eggs lightly beaten 2 oz butter 2 tbsp vegetable oil 10 fl.oz chicken stock 1 green pepper sliced i red pepper sliced 2 tomatoes - blanched, peeled and sliced 4 fl.oz double cream 20z grated cheddar cheese

Ingredients
I can\'t take the glory for this recipe - it comes from the very old Supercook series but is my all time favourite and one of a few non-fish recipes that uses one of my favourite herbs dill• The sauce is sublime so you may want to double up on the liquids to make double the quantity.

Method
In a plate or bowl combine the flour, salt, pepper and dried dill. Dip chicken pieces first into the beaten eggs and then coat them thoroughly.

In a large pan melt the butter and oil over moderate heat and fry the chicken for about 8 minutes or until lightly browned on all sides, Add chicken stock to pan and bring to boil. Reduce the heat to low, cover and simmer for about 40 minutes.

With slotted spoon remove chicken from pan and arrange them in a warmed, large flameproof serving dish. Pop in oven to keep warm and pre-heat grill.

Add peppers to the liquid in the pan and simmer for 4 minutes. Then add tomatoes and cook for a further two minutes.

With slotted spoon remove the peppers and tomatoes from the liquid and arrange around the chicken. Remove the pan from the hob and stir in the cream, return pan to heat and gently cook for 2 / 3 minutes.

POr sauce over the chicken, sprinkle the cheese on top and place dish under the grill until the cheese is bubbling.

Delicious !!!