| Product: |
Poultry |
| Date: |
07/07/08 (101 review reads) |
| Rating: |
 |
Advantages: Cheap and easy to make. Tastes great!
Disadvantages: None that I can think of.
This has to be the best recipe my mum has passed down to me yet! It's easy to make, tastes gorgeous and is so filling. I've currently got some cooking in my slow cooker which is a new method for me so I'll let you know how it goes! But this is the usual way I cook it which I know and works! A word or warning - I don't tend to use my kitchen scales so I couldn't put weights but you can use some good old cook's measures like I do instead!
Ingredients (serves 4)
Chicken thighs (I use 2 or 3 per person depending on how big they are and how hungry you are!)
Celery (about 8 sticks)
Carrots (about 4)
Onion (1 large or 2 smaller ones)
Chicken Stock (1 pint)
White wine (I use about 1 glass)
Plain four
Olive oil
Oregano (I'd recommend 1 1/2 teaspoons of dried oregano)
Salt and Pepper to taste
1. Prepare and slice the carrots, celery and onion. I slice mine quite small but you can vary this depending on how thick and chunky you like your casserole to be.
2. Fry the above vegetables in a large saucepan (I use a wok myself as it's large enough to fit everything in.)
3. After approximately 5 minutes, add the chicken. Continue to fry until the chicken is browned. It's up to you whether you leave the skin on the thighs or not. Using this method, I would but it can be a bit fatty and not to everyone's taste. For the hotpot version I have cooking now, I've removed the skin.
4. Add some salt and pepper and a generous sprinkling of chopped oregano - this can be fresh or dried. Then add about 1 ½ tablespoons of plain flour and stir thoroughly so this coats the chicken and vegetables.
5. Add the chicken stock slowly, stirring constantly to avoid lumps. Then add the white
wine.
6. Add salt and pepper and either simmer or place in a casserole dish in the oven to soften the vegetables further and thicken the sauce. You can add more seasoning and / or wine to taste once cooked.
I serve this dish with mashed potato or rice and it always seems to go down a treat when entertaining. I'm not a fan of celery myself but it tastes great in this casserole. And, another plus, it's cheap! Chicken thighs are cheap but taste succulent when cooked slowly in a casserole. I paid £2.88 for 8 at Tesco so you could make enough to feed 4 people, including mash or rice for a pound per portion.
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Previously posted on Ciao under my real name (eek!) of nicolemorgan.
Summary: Let me know if you try it!
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