What is
j.. 2 tbsp cream fraiche
----- Original Message -----
From: "Colleen" <[email protected]>
To: <"Undisclosed-Recipient:;"@radio.acb.org>
Sent: Tuesday, January 19, 2010 9:26 AM
Subject: [CnD] quick Chic;ken Casserole
Source: Elaine Lamm, British and Irish Food
Chicken Recipes
This is one of my favourite chicken recipes - a quick chicken casserole. It
is a recipe I call on time and time again as it is not only quick, it also
very easy to make.
This is the basic quick chicken casserole recipe and from this you can
create any kind of chicken casserole you wish. Add different vegetables or
herbs; sometimes I will add small pieces of bacon, the recipe is also lovely
with a few white grapes added 10 minutes before the end of cooking.
Prep Time: 0 hour, 10 minutes
Cook Time: 0 hour, 40 minutes
Ingredients:
a.. 2 tbsp vegetable oil
b.. 8 chicken thigh fillets
c.. 6 shallots, peeled and quartered
d.. 2 carrots, peeled and sliced thickly
e.. 4 oz/110g white mushrooms, thinly sliced
f.. 8 new potatoes, scrubbed and quartered
g.. 2 ΒΌ pints/1 liter chicken stock
h.. 1 tbsp roughly chopped flat parsley leaves, plus leaves for garnish
i.. 12 black olives, stoned
j.. 2 tbsp cream fraiche
Preparation:
Serves 4
a.. Heat a large oven proof casserole over a medium heat, add the oil and
heat until hot then add 4 of the chicken thighs. Turn the thighs constantly
until browned all over. Remove from the pan and keep to one side and repeat
with the remaining 4 thighs.
b.. To the hot pan add the shallots, carrots, mushrooms and potatoes and
stir to cover all the vegetables with oil. Add the browned chicken thighs
and pour the chicken stock over. Cover and cook for 20 minutes on a medium
heat, the casserole should be bubbling but not boiling fiercely.
c.. Add the parsley and olives, cover and cook for a further 15 minutes or
until the potatoes are tender.
d.. Remove from the heat, stir in the cream, garnish with the parsley
leaves and serve
e..
If you're lucky enough to be Irish,
You're lucky enough!
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