Fall Back Hearty Chicken And Vegetable One-pot Cas... |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 3 |
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On the eve of the month of November, feeling the cold creeping into my frame, and the depressing effects of the darkening afternoons (we put our clocks back already) and therefore in search of comfort food, I threw this stew together using stuff I had on hand – you could use any veggies you like, and add fresh herbs or wine or anything else, to vary it. Read more . My guinea pig (husband) thought this was great and ate it all up, despite the vegetables! I used stock I concocted from the leftovers from two or three previous meals, but you can use any kind of stock really. Ingredients:
6 large chicken thighs, excess fat and skin removed |
about 1 tbsp. oil |
2 tbsp.oil |
i small rib celery, chopped small |
1 small leek, sliced |
1 large onion, halved and sliced |
8 chestnut mushrooms, sliced |
2 carrots, sliced |
8 small baby potatoes, skins on, halved |
1 pack cubetti di pancetta (200g, just over 7 oz.), or use thick cut unsmoked bacon cut in small pieces |
3 cloves garlic minced |
2 teaspoons italian style herbs |
about 2 pints hot stock, any kind (see below) |
8 small pieces mixed dried mushrooms (porcini, chanterelle, shiitake etc) |
i cheated and used some chicken gravy granules (bisto ‘best’ roast chicken gravy), about 4 rounded tsp. (to thicken and season). |
Directions:
1. In a frying pan, heat 1 tbsp. oil and begin to brown the chicken thighs.
2. Meanwhile, in a large pot, heat 2 tbsp. oil.
3. 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.
4. Add the garlic and the herbs, and stir about for a few more minutes.
5. Add the hot stock, stir well.
6. Stir in the dried mushroom pieces and make sure they are submerged.
7. 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.
8. Cover and simmer for 45-50 minutes, until chicken is well cooked and falling away from the bone.
9. 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
10. 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!
11. Serve in bowls, with crusty bread to mop up the gravy.
12. I also had some sprouts with it but it's fine as it is without anything extra.
13. 'Everything But The Kitchen Sink' Stock:
14. 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:
15. A couple of chicken drumstick bones
16. A small roast lamb leg bone, scraps of meat and fat still on
17. The juices and bits from deglazing the carving tray
18. The last of the olive oil and herbs from the oven dish that I roasted some potatoes in
19. The remaining liquid from a stewed chicken, incl. the leftover vegetables, peppercorns, bay leaf etc, boiled right down until a jelly when cold
20. A handful of withered mange-tout peas I was thinking of chucking out
21. The stump from a head of broccoli, sliced up,
22. 2 - 2 1/2 pints hot water
23. 2 lamb stock cubes
24. The liquid should come up to 1 inch from the rim of the pan and more or less cover the bones
25. All simmered together for 30 minutes, then strained through muslin cloth and then the excess fat skimmed off.
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