Chicken and White Wine Casserole

October 22nd, 2006

I made this earlier today before going shopping and to the cinema with my Mum. All I had to do when I got back was reheat it and, as with all casseroles, it tastes even better reheated.

The chicken falls off the bone and is surrounded by wine-rich juices. A lovely dish to come home to.

Put a little olive oil in a casserole dish and add chicken thighs and legs with the skin on and bone in. Fry over a medium heat and remove the chicken once it’s turned golden.

Roughly chop 4 large shallots, 1 leek and 2 large carrots and sauté in the same pan. You may need to remove a little of the chicken fat if there is too much in the pan. Add two finely chopped garlic cloves and sauté until the vegetables soften and start to take on a little colour.

Add a tablespoon of flour and stir well, then add half a bottle of good white wine and half a litre of chicken stock. Season well and add a bay leaf and a little dried thyme (about half a teaspoon). Bring to the boil then cover and put in the oven at 160 for an hour and a half to two hours.

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