Thursday, 15 November 2007

Chicken and leek casserole

I've forgotten to post about the chicken stew that did finally got made (and eaten) over the weekend. Lovely and warming on a cold day and definitely worth waiting for.

Ingredients (serves 2) :

Chicken legs and thighs, skin on or off
4 large shallots
1 large carrots, sliced
1 large leek, sliced
4-5 large button mushrooms, sliced
2 gloves of garlic, minced
1 tbsp plain flour
1 glass of white wine
280ml/ ½ pint of milk (replace with chicken stock for a non-creamy version)
1 bay leaf
1 tsp dried thyme or mixed herbs


1. Preheat the oven to 180 C/gas mark 4.
2. Put a little olive oil in a casserole dish and add chicken thighs and legs. Brown the meat over medium heat and remove.
3. Pour away some chicken fat if there is too much in the pan. Then add the shallots, garlic, leek, carrots and mushrooms and sauté until the vegetables soften and start to take on a little colour.
4. Add a tablespoon of flour and stir well, then add the white wine and chicken stock or milk.
5. Stir the mixture and season with salt and pepper, adding the bay leaf and dried thyme.


6. Cover and cook in the oven for 1 ½ to 2 hours.
7. To thicken the gravy, remove the lid and leave casserole in the oven or simmer on the hob for another 5-10 minutes. Serve with new potatoes or fresh crusty bread.


I should have scattered some fresh chopped parsley to add some green to the palette. But it still tasted good!


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