Kev's Chicken Thigh Casserole with Bacon and Sausage
Kev’s Chicken Casserole
Ingredients
• 8 x Chicken Thigh
• 8 x Sausages
• 4 X Bacon (rasher)
• 2-3 x Onions
• 4-5 x Carrots
• 3- 4 x Celery Stalks
• 4-6 x Cloves Garlic
• 1 x Leeks
• 2-3 x Chili
• 1 Can of Chopped Tomato
• 1 Tomato Passata 500ml
• 1 Splash of White Wine
• 1 Cup of Red wine
• 1 Chicken Stock
• Olive Oil
• Flour
• Butter
Spices
• Salt & pepper
• Smoked Paprika
• Regular Paprika
• Herb de Provence (if you can get fresh herbs, use rosemary, thyme oregano)
Method
• Prepare your chicken by coating in flour with seasoning, corn flour works best with chicken.
• In a hot pot, add some olive oil, then the bacon and the chicken.
Only cook for a few minutes try not to let the pot get to sticky.
After a few minutes (5ish) remove and rest the chicken and bacon in a bowl.
• Next with some white wine de-glaze the pot, dislodge all the sticky flavour.
• Now we start the base of the casserole, first in the pot we add the onions, 3-5 min later we add the carrots and celery.
• Remember to season with a small amount of salt as this helps the vegetables soften and release their flavour. Please do not oversalt, its not good for you, and you can always add more after tasting.
• After giving the veg a few minutes to soften, be patient, add the leeks garlic and chili, also the spices and some butter (optional). This part we missed in the video, 1 tea spoon of smoked paprika & regular. You can add more later if needed, taste first.
• Next add the meat back into the pot followed with some chicken stock.
• Then the tomatoes , passata and canned and the sausages.
• Finally some red wine and herbs.
(I normally use a bigger pot and add butter beans and green lentils)
• Put in the oven and cook slow and long, Minimum 45min at 140 -160.
• I actually cooked mine for 2hours in the oven taking the lid off after 90minutes. The longer and slower cooked the better. Minimum cooking time approx 1 hour, 15 -20 mintues on the stovetop, 45 min in the oven at 180.
Please check out the links below, listing some of the benefits of the various ingredients. Thanks again Kev
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Ina Garten Makes Lemon and Garlic Roast Chicken | Barefoot Contessa | Food Network
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Lemon and Garlic Roast Chicken
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 55 min
Prep: 20 min
Cook: 1 hr 35 min
Yield: 3 to 4 servings
Ingredients
1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock
Directions
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
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Ina Garten Makes Lemon and Garlic Roast Chicken | Barefoot Contessa | Food Network