FOOD ALLERGY MUMS' CHICKEN CASSEROLE
This is a great supper dish that is full of flavour and very easy to make. The sauce creates a delicious broth, which is perfect paired with mashed potato or simply boiled rice.
Provided by Food Allergy Mums
Categories Mains Chicken Potato Sweet potato Chicken thighs Mushroom
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
- Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
- Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
- Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
- Leave to simmer very gently for about 10-15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
- If you end up having more sauce than you'd like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.
Nutrition Facts : Calories 544 calories, Fat 31.2 g fat, SaturatedFat 8.8 g saturated fat, Protein 37.5 g protein, Carbohydrate 30.4 g carbohydrate, Sugar 9.6 g sugar, Sodium 1.4 g salt, Fiber 3.9 g fibre
GAME RAGU WITH PAPPARDELLE
The thing I love about this recipe is its flexibility. You can use different types of game and ask your butcher to prepare them for you. If you cut the meat big and chunky this makes a delicious stew, but if cut smaller, and cooked until it falls apart, it makes an amazing pasta sauce. I'm using pappardelle here, but any other robust pasta like rigatoni, tagliatelle or broken-up dried sheets of lasagne work well too. In Italy, this sort of stewed meat would traditionally have been eaten on toast for breakfast by hunters or manual laborers who would have been up at the crack of dawn. It's probably a bit more appropriate for lunch though! PS Red wine and game is a classic combination, but I'm using white wine here to lighten the flavors.
Provided by Jamie Oliver
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Pour a glug of olive oil into a casserole type pan and put it on the heat. Add the onion, carrots, rutabaga, rosemary, thyme and bay leaves and cook gently for 10 minutes. Stir in the meat and the flour, pour in the wine and add a generous pinch of salt and pepper. Pour in the stock, there should be enough to just cover the meat. Bring to a gentle boil, put a lid on and place in the preheated oven for 1 1/2 hours, until the meat falls apart easily.
- When the stew looks good, bring a very large pan of salted water to the boil and stir in the pappardelle. Cook according to the package instructions.
- While the pasta's cooking, you can get your ragu sauce rockin' and rollin'! Remove the bay leaves from the sauce and add the butter to it. Beat in half the Parmesan and half the orange zest, just a hint will make all the difference. Place the lid on top. Pick and chop your parsley leaves now, you want them to be nice and fresh, with as much color and flavor as possible, so don't do this any earlier.
- Drain the pasta in a colander, reserving some of the cooking water. Get everyone around the table, then toss the pasta with the sauce and the chopped parsley (you may have to do this in batches), adding some of the reserved cooking water if need be, to make the sauce silky and loose - very important for good texture. Taste and correct the seasoning. Serve with the remaining grated Parmesan and orange zest sprinkled over and a drizzle of good extra-virgin olive oil. What an incredible pasta dish!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
GOAT RAGù
Steps:
- Peel and dice the onions, then peel and finely grate the garlic. Pick and chop the rosemary leaves. Dice the tomatoes (if using) and keep separate.
- Heat the oil in a large heavy-based saucepan over a medium-low heat, then add the onions and gently sauté for 6 to 7 minutes, or until soft and translucent.
- Stir in the garlic, rosemary, fresh bay, chilli flakes, nutmeg, oregano and sugar, then fry for a further 3 minutes.
- Turn the heat up to medium-high, add the kid goat and brown for a few minutes, stirring often. Season with sea salt and plenty of black pepper.
- Pour in the red wine to deglaze the pan, give it stir, then add the tomato purée and fresh or tinned tomatoes. Top up with stock - you'll only need about 100ml of stock if using fresh tomatoes.
- Season, then bring to the boil. Reduce the heat to a simmer, cover and leave it to bubble away for 2 hours 30 minutes, or until thickened, reduced and smelling incredible.
- About 20 minutes before it's ready, grate the carrots (peel them first if they're not organic), then stir into the ragù. Check the seasoning, adding more salt and pepper, if needed.
- Chop up the broccoli, including the stalks, then cook in a pan of boiling salted water until softened. Drain and return to the pan. Peel and grate in the garlic, then mash well with the butter.
- Divide the ragù between your plates, garnish with basil leaves, then serve with the mashed broccoli and some warm, sliced baguette, if you like.
Nutrition Facts : Calories 407 calories, Fat 13.7 g fat, SaturatedFat 5 g saturated fat, Protein 39.5 g protein, Carbohydrate 25.7 g carbohydrate, Sugar 17.9 g sugar, Sodium 0.9 g salt, Fiber 11 g fibre
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