Hunters chicken casse­role

Ormskirk Advertiser - - Recipe Of The Week -

WHOLE­SOME and nu­tri­tious, this ex­tremely tasty rus­tic style chicken casse­role is a per­fect pro­tein rich meal to please all the fam­ily.


One un­cooked chicken or chicken pieces 150g shal­lot onions 250g streaky ba­con, chopped 30g but­ter Olive oil Six cloves of gar­lic, peeled 300ml rich red wine such as Chi­anti 2 tbsp of tomato puree 1 tbsp plain (whole­meal) flour 500ml chicken stock 300g full flavoured mush­rooms 5 large vine toma­toes, halved Hand­ful of herbs such as tar­ragon and rose­mary Salt and pep­per Tin foil Your will need a large non-stick oven tray, ap­prox­i­mately 3 inches deep


Cut the chicken in half and cut each half into four, giv­ing you eight meaty chicken por­tions – dis­card the car­cass.

Heat 2 tbsp olive oil in a large fry­ing pan or wok and fry the chicken pieces for around 10 min­utes turn­ing con­tin­u­ously.

When browned trans­fer to your oven tray and set aside.

Peel and cut in half the shal­lots and sauté in but­ter with the ba­con and gar­lic. When the ba­con is crispy add these in­gre­di­ents to the oven tray con­tain­ing the chicken. Mean­while heat the stock in a pan, re­serve once hot.

Place the oven tray on your cooker top. Add the tomato puree and red wine and bring to a boil, then re­duce on a low heat for 10 min­utes. Stir in the flour, toma­toes and roughly bro­ken up mush­rooms fol­lowed by the hot stock to cover the chicken, add the herbs and sea­son. Cover the tray with tin foil and care­fully place in the mid­dle of a hot oven for 35-40 min­utes, reg­u­larly check the casse­role and top up with the re­main­ing stock as nec­es­sary. Serve with mash and veg­eta­bles of your choice. En­joy!

● Les­ley is study­ing nu­tri­tion & health at Edge Hill Univer­sity and with hus­band Roberto owns Roberto’s Ital­ian on South­port’s Ocean Plaza. For more of her recipes go to: Face­ rober­tossouth­port or www. rober­tosi­tal­

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