Fall Back Hearty Chicken And Vegetable One-pot CasseroleFrom sitbynellie 4 years ago
- 6 large chicken thighs, excess fat and skin removed shopping list
- About 1 tbsp. oil shopping list
- 2 tbsp.oil shopping list
- I small rib celery, chopped small shopping list
- 1 small leek, sliced shopping list
- 1 large onion, halved and sliced shopping list
- 8 chestnut mushrooms, sliced shopping list
- 2 carrots, sliced shopping list
- 8 small baby potatoes, skins on, halved shopping list
- 1 pack cubetti di pancetta (200g, just over 7 oz.), or use thick cut unsmoked bacon cut in small pieces shopping list
- 3 cloves garlic minced shopping list
- 2 teaspoons Italian style herbs shopping list
- About 2 pints hot stock, any kind (see below) shopping list
- 8 small pieces mixed dried mushrooms (Porcini, Chanterelle, Shiitake etc) shopping list
- I cheated and used some chicken gravy granules (Bisto ‘Best’ roast chicken Gravy), about 4 rounded tsp. (to thicken and season). shopping list
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.
People Who Like This Dish 6
The Cooksitbynellie Glasgow, GB
The Rating6 people
I like it.
EDspinach1948 in Dorchester-Boston loved it
Sounds so good. By the way, thank you for all your encouragement too.
Vickievictoriaregina in USA loved it
Very good!!!goodeat in Benton loved it