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Chicken Casserole recipe |
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#1 |
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Forum Member
Join Date: May 2007
Location: Inside the glove of negativity
Posts: 11,123
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Chicken Casserole recipe
Do you know any good chicken casserole recipes?
I've never made one before ![]() Thanks in advance for your help
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#2 |
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Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
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The bare-bones version is:
1. Brown the chicken portions in a little oil in a saucepan and remove 2. Sweat chopped onion in the same saucepan 3. Put chicken back in; cover with chicken stock; salt & pepper; simmer on hob or cook in oven for about an hour. There must be thousands of variations, eg Coq Au Vin: add garlic, bacon bits, shallots and button mushrooms at step 2; use 50-50 red wine and stock at step 3 plus bouquet garni At step 1 you could coat the chicken pieces in seasoned flour before frying; this will thicken the sauce too At step 2 you could also add chopped celery/ carrots / any other root veg you like Add any herbs & spices you like Buy a whole chicken and joint it, rather than buying chicken pieces, because this gives you a carcass to boil up to make chicken stock Plenty of other suggestions will follow from others, as chicken casserole and its variations is such a staple. Also consult your soul about using free-range / organic chicken! |
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#3 |
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Forum Member
Join Date: Jul 2007
Posts: 1,939
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A great variation on Nigella Lawson's recipe is:
Buy chicken thighs (much cheaper then any other meaty part of the bird). Get them without the skins or ask your butcher to remove the skins and visible fat. They are fine if on the bone as this gives extra flavour. Dust the chicken with flour seasoned with black pepper. You don't need salt. Brown in hot oil in an oven-proof casserole dish. Meanwhile split a large leek lengthways and wash out all the grit. Then chop up into large chunks. Add chopped garlic and lardons (bacon bits) to the chicken. Cook for a few minutes. Add the chopped leek and stir in and saute for a short while. Then pour in enough of the cheapest red wine you can find. You need enough to cover the chicken. Stir in well, and let it bubble for a while. Then add chopped mushrooms, some thyme, and a bay leaf. Switch off and leave overnight if possible. Everything will infuse and the reheated dish will amaze you. Serve with jacket spuds or mash and a seasonal veg of your choice. Let me know how it goes. |
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#4 |
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Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
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Quote:
A great variation on Nigella Lawson's recipe is:
Buy chicken thighs (much cheaper then any other meaty part of the bird). Get them without the skins or ask your butcher to remove the skins and visible fat. They are fine if on the bone as this gives extra flavour. Dust the chicken with flour seasoned with black pepper. You don't need salt. Brown in hot oil in an oven-proof casserole dish. Meanwhile split a large leek lengthways and wash out all the grit. Then chop up into large chunks. Add chopped garlic and lardons (bacon bits) to the chicken. Cook for a few minutes. Add the chopped leek and stir in and saute for a short while. Then pour in enough of the cheapest red wine you can find. You need enough to cover the chicken. Stir in well, and let it bubble for a while. Then add chopped mushrooms, some thyme, and a bay leaf. Switch off and leave overnight if possible. Everything will infuse and the reheated dish will amaze you. Serve with jacket spuds or mash and a seasonal veg of your choice. Let me know how it goes. Agree about "the cheapest red wine you can find." I find cheap plonk is terrific to cook with, despite the TV chefs saying you shouldn't use wine you wouldn't want to drink. |
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#5 |
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Forum Member
Join Date: Jul 2007
Posts: 1,939
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Quote:
Agree about "the cheapest red wine you can find." I find cheap plonk is terrific to cook with, despite the TV chefs saying you shouldn't use wine you wouldn't want to drink.
When we go to France we always buy loads of 1.5 litre plastic bottles of cheap plonk. They cost around 85 euro cents (about 63 pence) a bottle. |
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