Delia Chicken Casserole Recipes

CHICKEN PAPRIKA

Steps:

• Begin by heating 2 tablespoons of the oil in the frying pan or casserole and gently frying the chicken joints or thighs to a golden colour, you will probably need to do this in two batches. As the chicken is ready, use a draining spoon to transfer it to a plate, and season it with salt and pepper. In the oil left (add a little more if you need to) fry the onions gently for about 10 minutes to soften. Meanwhile, if you are using fresh tomatoes, you can skin them. To do this, pour boiling water over them and leave them for exactly 1 minute or 15-30 seconds if the tomatoes are small, before draining and slipping off their skins (protect your hands with a cloth if they are too hot). You can also watch how to skin tomatoes in our Online Cookery School Video on this page.. Now stir in the flour, cayenne pepper and paprika into the onions, with a wooden spoon, to soak up the juices before adding the chopped tomatoes. Stir them around a bit, then add the stock. Bring everything up to a simmering point, then return the chicken to the pan or casserole, put the lid on and bake in the oven for 45 minutes. After that, stir in the chopped pepper, replace the lid and cook for a further 30 minutes. Just before serving, spoon the soured cream all over, mixing it in just to give a marbled effect, then sprinkle on a little more paprika.

CHICKEN IN THE POT

Steps:

• First, heat 1 tablespoon of the oil in the casserole, then fry the lardons or pancetta a little with the shallots or button onions. When they have coloured a bit, remove them with a slotted spoon and keep them on one side. Now, add the rest of the oil and when it is fairly hot, fry the chicken whole. This will seem a bit awkward, but all you do is protect your hands with a cloth and hold the chicken by its legs, turning it into different positions until it is a good golden colour all over; this will take 10-15 minutes in all, then remove it from the casserole. Next, fry the carrots, turnips and crushed garlic for about 5 minutes, stirring them all around so that they brown slightly. Now put the bacon and onions back in the pan. Push everything to the sides and sit the chicken in the centre. Next, pour in the wine and stock, add the parsley and celery leaves, tied in a bundle (if using celery leaves), plus the thyme, bay leaf and salt and pepper. Bring to simmering point, then transfer the casserole to the oven (the casserole should be without a lid, but place a piece of foil over the chicken breast) and let it cook for 30 minutes, uncovering and basting the chicken breast now and then with the surrounding stock. After 30 minutes, remove the foil, add the sliced mushrooms, then bake for another 30 minutes, again basting fairly often with the juices. When the chicken is cooked, take the casserole from the oven, remove the chicken, drain it well and put it on a warmed serving dish. Surround it with the well-drained vegetables and bacon, and discard the bay leaf and herbs. Now place the casserole over a direct heat and boil the liquid fiercely to reduce it by about a third. Then make a paste with the butter and flour, then whisk this paste into the reduced liquid. Bring it back to the boil, whisking continuously, until the sauce thickens. Now taste to check the seasoning, then carve and serve the chicken and vegetables with the sauce poured over them.

CHICKEN CASSEROLE WITH HERBY DUMPLINGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
• Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
• Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
• Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
• Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.