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Ingredients

How to make it

  • In a frying pan, heat 1 tbsp. oil and begin to brown the chicken thighs.
  • Meanwhile, in a large pot, heat 2 tbsp. oil.
  • In the pot, saute the celery, leek, onion, mushrooms, carrots and potatoes, along with the Pancetta, for about 5 minutes until the veg have softened a bit and the bacon has cooked.
  • Add the garlic and the herbs, and stir about for a few more minutes.
  • Add the hot stock, stir well.
  • Stir in the dried mushroom pieces and make sure they are submerged.
  • Finally, add the browned chicken thighs, and tuck them well in amongst the liquid. Pour in the oil and chicken juices from the frying pan as well.
  • Cover and simmer for 45-50 minutes, until chicken is well cooked and falling away from the bone.
  • Mix the gravy granules in with a few fl. oz. hot water, and stir in to the casserole to thicken it. You can use another method of thickening if you wish – flour, or whatever
  • Spoon off as much excess oil and fat from the surface as you can. Note the horrors of the fat jar, photo above! No, it didn't all come from this pot!
  • Serve in bowls, with crusty bread to mop up the gravy.
  • I also had some sprouts with it but it's fine as it is without anything extra.
  • ---
  • 'Everything But The Kitchen Sink' Stock:
  • In a fit of thriftiness I thought I’d just chuck in anything and everything I had on hand. In a 4 – pint saucepan, I put in:
  • A couple of chicken drumstick bones
  • A small roast lamb leg bone, scraps of meat and fat still on
  • The juices and bits from deglazing the carving tray
  • The last of the olive oil and herbs from the oven dish that I roasted some potatoes in
  • The remaining liquid from a stewed chicken, incl. the leftover vegetables, peppercorns, bay leaf etc, boiled right down until a jelly when cold
  • A handful of withered mange-tout peas I was thinking of chucking out
  • The stump from a head of broccoli, sliced up,
  • 2 - 2 1/2 pints hot water
  • 2 lamb stock cubes
  • The liquid should come up to 1 inch from the rim of the pan and more or less cover the bones
  • All simmered together for 30 minutes, then strained through muslin cloth and then the excess fat skimmed off.
1. Start to brown chicken   Close
2. Saute the veg and bacon   Close
3. Heat stock   Close
4. Add stock to veg   Close
5. Dried mushrooms   Close
6. The browned chicken   Close
7. Stewing away merrily   Close
8. The Fat Jar!!!   Close

Reviews & Comments 5

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    " It was excellent "
    cuzpat ate it and said...
    Very good!!
    Was this review helpful? Yes Flag
    " It was excellent "
    dollhead ate it and said...
    Sounds delish!
    Was this review helpful? Yes Flag
    " It was excellent "
    goodeat ate it and said...
    Very good!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    victoriaregina ate it and said...
    Sounds so good. By the way, thank you for all your encouragement too.
    Vickie
    Was this review helpful? Yes Flag
    " It was excellent "
    spinach1948 ate it and said...
    Super
    I like it.
    Hi 5
    ED
    Was this review helpful? Yes Flag

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