Chicken is very suitable for casseroles. The meat is lean and mild and lends itself greatly for a large diversity of flavorings.
Preparation time: About 20 min.
Cooking time: About 30 min.
Can be frozen, but the quality deteriorates.
1 whole chicken or 4-6 chicken thighs
4 tablespoons butter / margarine
1 clove garlic
3 dl [0,6pt] dry white wine
1 chicken liver, roughly chopped
250 g [8,8 oz] button mushrooms
3 dl [0,6 pt] red wine
1 tablespoon brandy
1 dl [0,2 pt] heavy cream
 Cut the chicken in 4 large or 8 small pieces. Dry them and lightly coat with flour mixed with salt, pepper and paprika.
 Brown the pieces in 2 tablespoons butter mixed with chopped onion and crushed garlic. Add 1 1/2 dl / 0,3 pt white wine and bring to a boil. Reduce the heat and add the rest of the white wine. Put on the lid and cook gently for about 20 minutes.
 Brown the chicken liver in 1 tablespoon butter. Sprinkle with flour, stir it into the sauce and dilute with about 1 1/2 dl / 0,3 pt red wine. Stir til you got a smooth sauce and add the rest of the red wine.
 Brown the mushrooms in 1 tablespoon butter, sprinkle with salt, and place in the pan along with the chicken. Simmer over low heat until meat is tender and stir in the brandy and cream. Season with salt and pepper.
 Serve right from the pan with boiled potatoes sprinkled with parsley or rice.
The wine and brandy can be replaced with a heavy broth mixed with the juice and finely grated zest of a lemon.