Provencal Chicken Casserole
Provencal Summer Chicken Casserole
Serves 2
INGREDIENTS:
80g salted butter
1 organic chicken, cut into 8 pieces
4 garlic cloves, peeled and left whole
8 spring onions (or peeled whole shallots)
16 cherry tomatoes (left on their vines)
6 carrots, peeled and chopped into 2-inch pieces
16 baby potatoes (new potatoes or jersey royals)
250mlwhite wine (optional)
1 litre chicken stock
1 lemon, zest and juice
1 tablespoon honey
1 tablespoon Dijon mustard
2 sprigs flat leaf parsley, chopped
4 sprigs fresh thyme
1 sprig fresh sage
2 bay leaves
sea salt and freshly ground black pepper
METHOD:
1. Pre-heatthe oven to 180°C/Gas 4.
2. Place a casserole dish over medium heat and add half the butter.
3. Once the butter has melted, sear the chicken pieces skin side down until lightly browned and season with sea salt and freshly ground black pepper. Remove from the casserole dish and set aside.
4. Add the rest of the butter to the dish and continue to sear the rest of the vegetables, excluding the potatoes, until lightly browned. Then return the seared chicken to the potand addthe baby potatoes.
5. Pour in the white wine and simmer for 5 minutes, allowing the alcohol to evaporate. Adding the wine is optional but does give a beautiful flavour.
6. Whisk together the chicken stock, lemon (zest and juice), mustard and honey. Pour into the chicken casserole. Slice up the leftover lemon, and add to the dish.
7. Lastly stir in the herbs and cover. Transfer the casseroleto the pre-heated oven for 1 hourand a half.
8. I like to present this casserole in its dish, in the centre of the table,and serve my family and friends at the table to create a relaxed atmosphere. You can serve this with a fresh green salad or green beans.
