Sufra Dayma: Chicken and Mushroom Casserole By Moushira Abdel-Malek Serves 4-6 Ingredients: 8 chicken drumsticks (washed, drained dry) 4 medium smoked cold cut rashers (shredded) 2 onions (quartered) 2 garlic cloves (crushed) 1 1/2 cups mixture of red wine and stock 250 gms button mushrooms (wiped, sliced) 1 tbsp tomato paste 1/4 cup plain flour 1/4 cup parsley leaves (finely chopped) Salt + pepper + 3 sprigs fresh thyme 1 tbsp oil Method: Season drumsticks well with salt and pepper. Dust with flour. Heat oil in a large saucepan over medium heat. Brown chicken in batches. Set aside. Add cold cuts, onion and garlic to pan. Stir and cook until onion is golden. Return chicken. Add wine, stock and thyme. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes. Add mushrooms, tomato paste and season. Increase heat to medium and simmer, uncovered, until sauce thickens (approx. 15-20 min.). Add parsley, cover, remove from heat. Allow to stand for 5 min. Serve with mashed potatoes and a vegetable salad.
