Summer chicken casserole
Core: count 3 pts the whole recipe (ale/lager)
Serves: 4
1 large chicken, jointed into 8, skin on.
Salt and pepper
2 tbsp olive oil
12-16 shallots, peeled and halved
1 large or 2 small fennel, cut into wedges
500g/ 1lb 2oz new potatoes, halved if large
200g/ 7 oz baby carrots, washed and trimmed
1 bay leaf
1 small bunch thyme
1 tbsp tomato puree
1 bottle light ale or lager, about 500ml (3pts)
150-200g/ 5 – 7 oz spinach leaves
Pre-heat the oven to 190C/170C fan ovens/gas 5.
On a hob heat a large oven-proof casserole with the olive oil.
Season the chicken with salt and pepper and then brown in the casserole. This may need to be done in 2 batches, depending on the size of your casserole dish.
Transfer the chicken to a plate and add the shallots to the casserole. Fry for just a couple of minutes until they begin to turn golden. Stir in the fennel, potatoes, carrots, bay leaf, thyme, tomato puree, seasoning and return the chicken to the casserole. Pour in the ale or larger and bring to a simmer. Cover and cook in the oven for 45 minutes.
Divide the spinach into 4 bowls and spoon in the casserole with plenty of the liquid. The heat will instantly wilt the spinach. Serve straight away.
Salt and pepper
2 tbsp olive oil
12-16 shallots, peeled and halved
1 large or 2 small fennel, cut into wedges
500g/ 1lb 2oz new potatoes, halved if large
200g/ 7 oz baby carrots, washed and trimmed
1 bay leaf
1 small bunch thyme
1 tbsp tomato puree
1 bottle light ale or lager, about 500ml (3pts)
150-200g/ 5 – 7 oz spinach leaves
Pre-heat the oven to 190C/170C fan ovens/gas 5.
On a hob heat a large oven-proof casserole with the olive oil.
Season the chicken with salt and pepper and then brown in the casserole. This may need to be done in 2 batches, depending on the size of your casserole dish.
Transfer the chicken to a plate and add the shallots to the casserole. Fry for just a couple of minutes until they begin to turn golden. Stir in the fennel, potatoes, carrots, bay leaf, thyme, tomato puree, seasoning and return the chicken to the casserole. Pour in the ale or larger and bring to a simmer. Cover and cook in the oven for 45 minutes.
Divide the spinach into 4 bowls and spoon in the casserole with plenty of the liquid. The heat will instantly wilt the spinach. Serve straight away.
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