Chicken and pea casserole

I was flicking channels one lunch time a few weeks ago when I came across Market Kitchen - I'm a bit of a sucker for cookery shows so I just had to stop and watch. They were making minted gnocchi with chicken and peas when I tuned in so I missed the start of it but the result looked beautiful so I just had to look it up and give it a go.

The next day I was in the kitchen, I had bought all I needed and went for it. All was going well I had been in the kitchen for about 2 hours preparing when all of a sudden I could smell burning - it was the bottom of the pot and it ended up taking the dinner with it. I needed to be a little more attentive to this next time I planned to make it. The gnocchi turned out well though for my first time making it!

I got all the ingredients again and tried it this week, paying closer attention to it all and ended up with a beautiful and delicious meal. I skipped on the gnocchi this time and served with boiled anya potatoes.



Chicken and pea casserole
Adapted from Market Kitchen
Serves 6

Ingredients
3 tbsp Olive oil
1 whole chicken, on the bone, about 900g – 1kg, cut into 10 pieces
1 onion, finely sliced
1 bulb Garlic, cut in half around the middle
1 bunch lemon thyme
1 unwaxed lemon, rind only, peeled into strips
1 large glass White wine
1.4 litres chicken stock
1 tin of drained peas
Dried sage, to serve
100g grated parmesan, to serve

Recipe
1. Preheat the oven to 180˚C
2. Heat the olive oil in a large flameproof casserole, cook the chicken pieces in batches over a high heat until well browned.
3. Remove the chicken pieces to the side and add the onions, garlic and sage to the casserole. Tie the lemon thyme and lemon peel together with butcher’s twine and add to the pot.
4. Turn down the heat to minimum and slowly sweat the vegetables until the onions are softened but not browned. Turn the heat up to high to steam off any residual vegetable juices.
5. Return the chicken to the pot and add the wine: the liquid should sizzle as it hits the bottom of the pot. Boil until the wine has evaporated, then add the stock to cover the chicken. Bring to a simmer and cover with a lid. Put in the oven to braise until the chicken is still moist but falling off the bone (about 1 hour). Check the level of stock from time to time and top up if a little low.
6. When cooked, transfer the chicken pieces to a bowl with a slotted spoon. Set aside to cool for 20 minutes.
7. Lift the garlic and the bouquet of lemon thyme and lemon rind out of the casserole before placing over a medium heat. Simmer the stock until reduced by half and thickened. When nearly there, add the peas and cook for 10 minutes.
8. Strip the chicken from the bones. When the sauce is ready, return the chicken to the casserole. Season to taste.
9. Serve with sage and grated parmesan cheese.






This is my bookmarked recipe for this week.