Hereford Chicken Casserole Recipe

food from great britain
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 Updated 01/05/2017

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A regional chicken casserole from Hereford which is enriched with a splash of cider, a touch of curry powder and a few pineapple slices.


  • 3/4 pint dry cider
  • 3 1/2lb chicken, cut into joints
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 2 onions, peeled and sliced
  • 2 teaspoons curry powder
  • 1 tablespoon flour
  • large tin pineapple slices, drained
  • 2 tablespoons single cream
(see measure conversions for more information on quantites)


  1. Brown the chicken in the oil and butter in a frying pan.
  2. Put the chicken into an ovenproof, lidded casserole.
  3. Fry the onions gently in the oil and butter left in the frying pan.
  4. Stir in the flour and curry powder.
  5. Gradually pour in the cider, stirring all the time.
  6. Pour the onion and cider sauce over the chicken in the casserole.
  7. Put the lid onto the casserole and cook in the oven at 375 degrees F. for 1 hour.
  8. Remove from the oven and stir in the cream.
  9. Put the pineapple rings on top of the chicken.
  10. Return to the oven for about 10 minutes.
  11. Serve.

Prep Time: 10 minutes

Cook Time: 90 minutes

Yield: 4 portions


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