I love food this time of year . . . I know I say that all year round, but this is the time of year that we really start to get stuck into comfort foods . . . winter warmers . . . rich soups, stews, casseroles and bakes.
Food that, with the exception of a few small prep details, pretty much cooks itself. Simple and wholesome ingredients, but let me tell you . . . more often than not there it nothing simple at all about the flavours! Most pack a very delicious punch!
I've always been the kind of person that has been able to put things together and come up with something satisfyingly delicious . . . things like this Chicken, Bacon and Leek Casserole I am showing you here today.
It's simple. It uses stuff you most likely have in your fridge, larder and freezer right now. It tastes fabulously delicious, and it basically cooks itself. I like to serve it with some fluffy mash.
The Toddster is a real mash lover. I like to cook some greens on the side as well, just for some color and vitamins. Today it was sprout tops. I do hope you will give it a try., and when you do that you'll come back and tell me how much you loved it! It may not look very exciting, but dull this isn't!
*Chicken, Bacon & Leek Casserole*Serves 4 Printable Recipe
This may look a bit like a mess, but it's delicious! It's one of those warming meals that pretty much cooks themselves! I like to serve it with some mash or rice.
2 TBS olive oil8 boneless, skinless chicken thigh portions, cut into cubes(Discard any fat)2 medium leeks, trimmed, washed and thinly sliced4 rashers of smoked streaky bacon, chopped1 tsp summer savoury1 tsp dried thyme leaves2 stalks of celery1 large carrot, peeled and sliced1 medium parsnip, peeled and slicedpinch of garlic powder
salt and pepper to taste125ml of dry white wine450ml of chicken stock1 dessertspoon (heaped) of flour, shaken with a bit of water in a jar until smooth Preheat the oven to 180*C/350*F/ gas mark 4.
Heat the oil over medium heat in a medium sized flame and oven proof casserole dish. Add the bacon and chicken and cook, stirring occasionally until golden. Stir in the carrots, celery and parsnips. Cook for several minutes, stirring occasionally. Add the summer savoury and thyme, along with some salt and pepper to taste. Grind over a bit of garlic powder.
Add the wine and chicken stock. Bring to the boil. Reduce to a simmer and stir in the flour/water mixture. Cook stirring until the mixture begins to thicken. Cover tightly and then transfer the casserole to the oven. Bake, covered, for about 45 minutes. Uncover and bake for 15 minutes longer, until the chicken and vegetables are very tender.
Serve hot with some mashed potatoes and crusty rolls.
