Winter Chicken Casserole

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I don’t know about you but when I get in from work on a cold winters evening I like a great home cooked, hearty meal. I’m sure you know where I’m coming from, right? Well, I thought I’d share this recipe with you, it is made with chicken breast, a load of veg, and my personal favorite ingredient – red wine. This should warm those cold nights up!

This recipe serves 4-6 people and cooks in about an hour.

Six chicken breasts, two large onions, two large pepper, 300g of large mushrooms, 200g bacon rashers, three garlic cloves, two bay leaves, 300ml chicken stock, two tablespoons of redcurrant sauce, three tablespoons of plain flour, glass of red wine, olive oil, half an orange.

1. Preheat the oven to gas mark six or 200C and put a casserole pan over a high heat. Rub some oil, flour, salt and pepper into the chicken breasts to season. Add some oil to the pan and allow to heat. Once hot, add the chicken and only remove when each side has gone brown.

2. Remove the chicken and leave aside while you prepare the rest of the food. Cut the bacon into smaller chunks and peel and dice the onion. Lower the heat to medium and put the bacon and onion in, adding more oil if necessary. Cook for around 4 minutes.

3. After 4-5 minutes crush in the garlic into the pan (don’t worry about peeling the garlic). Add some more flour and continue to stir for another couple of minutes.

4. Clean and cut up the peppers and onions and add to the pan. Pour over the redcurrant sauce and then take the orange a use a grater to add some orange zest to the mix. Mix the whole lot up really well before sticking in a couple of bay leaves. Let it cook for another couple of minutes.

5. Put the chicken back into the pan and season a little more with salt and pepper. Pour in the wine (not all of it – you want a little sip yourself!) and the chicken stock. Bring the mixture to the boil before putting the lid on the pan and placing in the oven. Leave it in the over for around 60 minutes.

6. After the 60 minutes remove the casserole from the oven and serve immediately for best results. I suggest serving with some bread rolls and of course, a little more wine.

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Chicken Breast and Leek Casserole

Casseroles are one of my favourite meals for cooking – they are really easy, provide a hearty meal and most importantly, are really healthy. Leeks are fantastic ingredients because they provide a lot of maganese, iron and vitamin C.

This recipe will be on your plate within around one hour, and will serve 4. For different numbers, just adjust the ingredients.

Ingredients

4 chicken breasts, 4 bacon rashers, a leek, 1/4 a cup plain flour, 1 tablespoon butter, 1 tablespoon of olive oil, 2 garlic cloves, 2 cups of chicken stock, 1/2 a cup white wine, 100g of button mushrooms, 100g of green beans, and a pinch of salt and pepper.

Method

1. Pre-heat oven to 180C (gas mark 4).

2. In a bowl add the flour. Then cut each chicken breast in half and drizzle with olive oil. Rub the salt and pepper into the chicken and then put in the bowl, coating each chicken breast with flour.

3. In a saucepan add the butter and place over a medium heat to melt. Remove the chicken from the bowl, shake off the excess flour and add to the pan, cooking each side of the chicken for 4-5 minutes until golden brown on each side. Then remove from the pan and put aside.

4. Prepare the leek by thoroughly washing it, then slicing. Add the leek to the pan. Remove the fat from the bacon rashers and slice into thin chunks and also add this to the pan. Stir a little before crushing in the garlic. Continue to stir with a wooden spoon until the leek becomes tender.

5. Wash and slice the mushrooms and add them to the pan. Add in the white wine and 2 cups of chicken stock. Raise the heat and bring to the boil.

6. Once boiled remove from the heat and pour the ingredients into a large casserole dish. Add the chicken breasts, put the lid on the dish and put it in the oven. Leave it to cook for 35 minutes.

7. Cut and wash the beans.

8. After 35 minutes or so add the green beans to the casserole, then place the lid back on and return to the oven for 10 more minutes.

9. Serve piping hot with thick, chunky bread rolls.

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