Tag Archives: chicken casserole

Chicken Printempier and a catfight

Spring chicken casserole, chicken with spring vegetables

Our cat, Minou, is tiny, opinionated and ferocious. Hugo has, in the past, tried to take him on – on the premise that he is top dog – but quickly thought better of it; he knows when he’s beaten. Java sometimes tries to play with Minou – on the premise that she is as daft as a brush – but it invariably ends badly for Java.

Yesterday Luc and I were standing on the lawn discussing the horses’ hooves, as you do. Hugo is always irrationally put out when Luc and I talk to each other outside (I’m not sure why), and doesn’t hesitate to let it be known. Yesterday, he showed his exasperation by sitting on my feet and boxing my legs with his paws. This, of course, provoked Java (because my legs belong to HER), and she torpedoed Hugo, threatening him with her tiny, bared teeth. Next it was Minou’s turn to be annoyed (manifestly, he is the only one allowed to attack Hugo), and he launched himself between the two dogs, intercepting and separating in a matter of seconds, like a particularly effective anti-ballistic missile.

Which begs the question: is this normal or is our cat a total psychopath?

I always love making this casserole in the spring. It’s satisfying, yet light and fresh. And making it takes my mind off my unstable animals.

Ingredients (serves 4)

1 tablespoon of olive oil

1 onion, sliced

4 chicken thighs

2 glasses of dry white wine

450ml chicken or vegetable stock

10 baby carrots (or 4 normal carrots ‘julienned’)

4 small leaks, rinsed and sliced

4 small turnips, peeled cut

Sea salt and freshly ground black pepper to taste

1 bay leaf

½ teaspoon paprika

½ teaspoon fenugreek

1 courgette, cut into rounds

80g of peas (either shelled or frozen)

Fresh mint, chopped to garnish

Preheat the oven to 180°C. Gently brown the onions in a casserole dish in the olive oil. Add the chicken and brown gently for a couple of minutes. Add the wine and stock and bring to a simmer. Add the carrots, leaks, turnips and seasoning. Cook for an hour in the preheated oven and then add the courgette and peas, making sure that there is still enough liquid. Cook for a further 20 minutes and add the fresh chopped mint just before serving. Delicious served with new potatoes.

 

White wine chicken casserole and apple turnovers

chickenwhitewine

It’s that time of year again: The time of year when, in this area of France at least, the countryside becomes speckled with well-stuffed apple turnovers. Upon closer inspection (admittedly not always advisable), the apple turnovers morph into ladies of a certain age, neatly folded in two tending to their vegetable patches. Whenever I see them, I have an overwhelming urge to pick them up by the waist and set them down in our vegetable garden. Perhaps they wouldn’t even notice, and if they did, surely the change of scene would be welcome, although I imagine one patch of weeds looks much like another. In the meantime, my husband serves as our apple turnover, although he’s not nearly as generously-stuffed as some…

bentover2

Ingredients (serves 4)

8 chicken thighs (you can use a mixture of breast and thigh if you prefer)

1 tablespoon flour

Sea salt and freshly ground black pepper

2 tablespoons olive oil

20g butter

2 red onions, peeled and chopped

2 cloves of garlic, crushed

30g pancetta

5 mushrooms, sliced

2 large carrots, peeled and sliced

Sprig of rosemary

350ml dry white wine

500ml chicken or vegetable stock

200g fresh garden peas

Preheat the oven to 150°C. Place the chicken in a bowl, coat with the flour and seasoning and set aside. Heat the oil and butter in a medium-sized casserole dish, add the onions, garlic, pancetta and mushrooms and cook until softened. Set aside and place the chicken in the casserole dish and cook for just over five minutes, turning to brown evenly. Add the carrots, rosemary and wine and continue to cook until reduced by about half. Add the stock and the set aside onion/pancetta and bring to a boil. Cook in the preheated oven for about an hour, adding the peas (and more stock if necessary) 20 minutes before the end of cooking. Delicious served with minted, mashed, potatoes.