Monday, 22 March 2010

Casserollin', rollin', rollin'!

Apologies to Limp Bizkit, there...  Casseroles of one sort or another are a real regular favourite in this house;  Christopher, especially, when asked what he'd like for supper, invariably requests a casserole.  Sometimes, though, one wants to feel that the finished dish is somewhat more than the usual bung-it-all-in-and-see; more of a classic dish that happens to be a little bit like the good old cass.  Chicken Chasseur is much maligned by packaged 'recipe mixes', purporting to recreate this classic dish (just add chicken, onion, mushrooms etc.).  It is, in fact, hard to see how following the instructions on one of these packets is , realistically, any easier than making it properly.  There are no strange, recherch√© ingredients here, just a short list of, well, real food.  The only, perhaps, slightly specialist item you need here is a large plastic bag...

Chicken Chasseur

I keep some of those small 200ml bottles of wine in my kitchen cupboard to use in cooking; if I open a 'big' bottle just for a little bit, I inevitably drink the rest, so better safe...


8 chicken thighs
plain flour
salt and pepper
20g butter and a splash of oil
1 onion, sliced
200g mushrooms, sliced
200ml white wine
200ml chicken stock
a bay leaf
parsley, to finish

Put some flour a a large plastic bag and season it well.  Chuck in the chicken pieces and toss them well in the flour to coat them thoroughly.  Shake off the excess flour and ditch the bag.  Heat the fat in a large casserole, then brown the floured chicken pieces well and set them aside for a moment.  Fry the onion until soft and golden, then stir in the mushrooms and cook, stirring, until they  absorb all the fatty juices and start to 'squeak' a little on the pan.  Reduce the heat, then pour in the wine and stock and bring to a low simmer.  Add the bay leaf and return the chicken to the pan.  Cover and cook for 10 minutes, then remove the lid and simmer for another half an hour.  Turn the heat up a lttle towards the end, to bubble the juices away just a little.  Throw over a handful for chopped parsley, for pretty, and serve.

Tonight, we ate ours with mashed potatoes and a dish of leeks in cheese sauce, but it's equally good with a bowl of rice or some plain steamed potatoes and peas.  Quite frankly, bread and salad is more than enough... Enjoy!
Cath xx

1 comment:

Anonymous said...

hi again Cath
Just to let you know that your Chicken Chasseur recipe worked brilliantly in the slow cooker last Friday and tasted gorgeous, the only thing I did near the end was thicken the sauce a little. Not a packet chasseur mix in sight and such a simple recipe with excellent results.
THANK YOU!
Helen

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