Sunday, 31 October 2010

Chicken & Red Pepper Casserole

Now winter has finally arrived it's time to crack out the good old winter warmer recipes. It's getting too cold to trek to the shops, so this one was created as an excuse to use up what was left in the fridge - some chicken, a butternut squash, a leek and a tin of red peppers. It's really homely and filling. You can spice it up with chilli oil if you need more of a kick!

Top tip: I've cheated with a tin of red peppers, but the fresher the better.

Serves 5

INGREDIENTS:

Onion – 1
Chicken Breasts - 2
Leek - 1
Mushrooms – 125g
Garlic – 4 cloves
Thyme – a few sprigs
Ground mace – 2 tsp
Red pepper – 1
Yellow pepper -1
Hot Paprika – 2 tsp
Chilli Flakes – ½ tsp
Chicken stock – 500ml
White wine 250 ml
Fresh Parsley – 1 handful
Juice – 1 lemon
Butternut squash - 1/2
Chorizo- 10cm
Butter - 50g
Plain flour – 50g

1. Slice the chicken into thin strips and season with the mace. Place in a pan with a little oil and cook until white all over (it does not matter if it does not cook through at this point).

2. Roughly chop the onion. Slice the mushrooms and leek and then slice the peppers into strips.

3. Melt the butter in a large casserole pan, and add the onion with the crushed garlic. Heat until the onion has softened. Add the leek and mushrooms and cook for a further minute. Whilst stirring add the flour and cook for another minute.

4. Lower the heat and add the wine, stir in and cook for 1 minute, then add the chicken stock, chicken, peppers, thyme, hot paprika and chilli flakes.

5. Allow to simmer and reduce for 30 minutes. Meanwhile peel, deseed and dice the butternut squash. After the 30 minutes add the butternut squash to the casserole dish.

6. Allow to simmer until the butternut squash is cooked through. Meanwhile slice the chorizo into ½ cm slices, and fry in a dry pan to release the oils and until darker in colour.

7. Before serving squeeze in the lemon juice and add the parsley and stir through.

8. Scatter the chorizo around the plate or serve on top of the casserole.

Serve with baby new potatoes or rice.

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