Boozy chicken and potato casseroleby Daisy Elwood |
| Preperation time: 15 mins Cooking time: 1 hour Serves: 4 |
| Recipe Ingredients |
| 600ml chicken stock; 8 shallots, halved; 450g new potatoes; a few sprigs of thyme; 2 cloves garlic, peeled and crushed; 2 tbsp medium sherry; 1 tbsp cornflour; 125ml white wine; 6-8 skinless,boneless chicken thighs, each cut into 4 pieces; 2 rashers back bacon, chopped; 115g mushrooms, halved if large; 115g green beans. |
| Recipe Method |
| Pour the stock into a large pan. Add the
shallots, potatoes, thyme, garlic and seasoning. Bring to the boil
and simmer for 5 minutes. Blend the sherry with the flour and white wine. Pour the mixture into the pan and stir until thickened. Add the chicken, bacon and mushrooms. Season well, cover and simmer gently for 30 minutes. Stir in the green beans and cook uncovered for another 10 minutes until the beans are tender. Serve with crusty bread. |
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cacciatora Mediterranean pasta Risotto milanese Stuffed portobello mushrooms Crispy roast potatoes and parsnips |
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