Name: Country chicken casserole
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 30 gram butter; 1 kilogram mixed chicken pieces; 1/4 cup seasoned plain flour; 1 leek, trimmed, sliced; 1 clove garlic, crushed; 3 tomatoes, roughly chopped; 2 carrots, peeled, cut into 3cm cubes; 125 gram sweet potato, peeled, cut into 3cm cubes; 1 potato, peeled, cut into 3cm cubes; 1 corn cob, kernels removed; 1 stalk celery, sliced into 3cm pieces; 1 1/2 cup water; 1 cup chicken stock; 1 cup white wine; 1 bouquet garni; 1/2 cup chopped parsley crusty bread, to serve

Country chicken casserole

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Serves 4

Prep

20M

Cook

1H 10M

Total

1H 30M

Ingredients

1 tablespoon olive oil

30 gram butter

1 kilogram mixed chicken pieces

1/4 cup seasoned plain flour

1 leek, trimmed, sliced

1 clove garlic, crushed

3 tomatoes, roughly chopped

2 carrots, peeled, cut into 3cm cubes

125 gram sweet potato, peeled, cut into 3cm cubes

1 potato, peeled, cut into 3cm cubes

1 corn cob, kernels removed

1 stalk celery, sliced into 3cm pieces

1 1/2 cup water

1 cup chicken stock

1 cup white wine

1 bouquet garni

1/2 cup chopped parsley crusty bread, to serve

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced).

2.In a large flame-proof casserole dish, heat oil and butter on high. Dust chicken in flour, shaking off excess. In batches, brown chicken in casserole dish. Transfer to a plate.

3.Add leek and garlic to same pan; saute 2 minutes. Stir in remaining vegetables. Cook 4-5 minutes, until browned. Blend in water, stock and wine. Season to taste. Add bouquet garni. Return chicken to pan.

4.Bake, covered, 1 hour, or until chicken is tender and sauce has thickened slightly. Sprinkle parsley over. Serve with crusty bread.

Always ensure that your leek is washed well before cooking. A bouquet garni is a bundle of herbs tied together with string, used to prepare soup, stock, and various stews. It is cooked with the other ingredients, but removed prior to consumption.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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