Fooooooods!
May. 31st, 2009 04:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricCooking is fun :). Thursday night S and I both happened to be home at the same time, and scrounging around for something to make for dinner. I cracked open one of the recipe books I bought over summer, and we made this:
Creamy Chicken and Vegetable Casserole
Adapted from the Women's Weekly One-Pot Cookbook
2 large chicken fillets, chopped into small pieces
Olive oil
1 large brown onion, chopped coarsely
1 clove garlic, crushed
2 medium carrots, cut into small sticks
2 medium potatoes, chopped coarsely
2 celery stalks, chopped coarsely
1 cup sweet white wine (or your choice of white - recipe recommended dry, but S and I drink white, so that's what we had)
11/2 cups chicken stock
2 bay leaves
2 sprigs fresh thyme
1 large zucchini, chopped coarsely
A handful of green beans, trimmed and cut into 3cm lengths
2 tomatoes, chopped coarsely
300ml cream
1 tablespoon wholegrain honey mustard.
Heat a large saucepan and coat base in olive oil. Cook chicken (in batches if necessary) until lightly browned. Remove from pan.
Heat more oil in same pan; cook onion, garlic, carrot, potato and celery, stirring for about 5 min or until lightly browned. Add wine; bring to the boil. Boil, uncovered, until liquid reduces by half.
Return chicken to pan; add stock, bay leaves and thyme. Bring to the boil, reduce heat, and simmer covered for about 30 minutes. Add zucchini, beans, tomato, cream and mustard; summer, uncovered, for about 15 minutes or until veggies are tender and sauce thickens slightly.
Serve with steamed rice or small pasta shells (for best results, start water for rice or pasta 20 min into the covered simmering).
It's also quite adequate as a meal without rice or pasta - bread or toast on the side would go nicely.
Creamy Chicken and Vegetable Casserole
Adapted from the Women's Weekly One-Pot Cookbook
2 large chicken fillets, chopped into small pieces
Olive oil
1 large brown onion, chopped coarsely
1 clove garlic, crushed
2 medium carrots, cut into small sticks
2 medium potatoes, chopped coarsely
2 celery stalks, chopped coarsely
1 cup sweet white wine (or your choice of white - recipe recommended dry, but S and I drink white, so that's what we had)
11/2 cups chicken stock
2 bay leaves
2 sprigs fresh thyme
1 large zucchini, chopped coarsely
A handful of green beans, trimmed and cut into 3cm lengths
2 tomatoes, chopped coarsely
300ml cream
1 tablespoon wholegrain honey mustard.
Heat a large saucepan and coat base in olive oil. Cook chicken (in batches if necessary) until lightly browned. Remove from pan.
Heat more oil in same pan; cook onion, garlic, carrot, potato and celery, stirring for about 5 min or until lightly browned. Add wine; bring to the boil. Boil, uncovered, until liquid reduces by half.
Return chicken to pan; add stock, bay leaves and thyme. Bring to the boil, reduce heat, and simmer covered for about 30 minutes. Add zucchini, beans, tomato, cream and mustard; summer, uncovered, for about 15 minutes or until veggies are tender and sauce thickens slightly.
Serve with steamed rice or small pasta shells (for best results, start water for rice or pasta 20 min into the covered simmering).
It's also quite adequate as a meal without rice or pasta - bread or toast on the side would go nicely.