A classic chicken casserole which makes the most of our delicious free range birds. Perfect simple supper dish.
This is a great year round recipe which can be adapted to use of seasonal veg and herbs.
To make this recipe you will need:
- 4 free range chicken legs or 8 thighs
- 2 tbsp flour
- A few good pinches of Cornish Sea salt
- Black pepper
- 500g chopped leeks
- Mixed fresh herbs - e.g. tarragon & parsley or rosemary and thyme
- 1 chicken or vegetable stock pot (or stock cube) dissolved in a pint of boiling water
- Knob of butter and some vegetable oil
- 1 garlic clove, chopped
- 1 stick of celery diced
- 1 onion diced
- 4 large Potatoes, peeled and roughly chopped into small 1.5 inch pieces
- 4 carrots diced
- Large glass of white wine (optional)
And here’s how to do it…
1. Season a handful of flour and lightly coat your chicken legs or thighs.
2. Heat up a good glug of oil in a saucepan and fry your chicken on both sides until golden brown. Put them aside on a plate.
3. Fry your onion, garlic, celery and leek in the pan until softened. Add a knob of butter and the remaining seasoned flour left from coating your chicken.
4. Fry for a few minutes, stirring regularly to make sure it doesn’t stick to the pan. (If you wish to add a large glass of white wine and simmer until the liquid has reduced by half.)
5. Add the chicken, a pint of chicken or vegetable stock, and the diced carrots. Bring to the boil, add the mixed herbs, cover and simmer for 30 minutes until the chicken is cooked through.
6. Serve in bowls with bread and butter.
