Chicken, Fennel & Tarragon Casserole

Fri, 26 November 2021

Chicken, Fennel & Tarragon Casserole

(serves 4)

 

ingredients:

A good pinch of saffron strands

Oil for frying (Rapseed is good as it has a high burning point)

3 chicken thigh fillets, cut into bite size pieces

2 rashers of streaky bacon, chopped

1 onion, peeled and roughly chopped

2 garlic gloves, finely chopped

1 tablespoon flour

1 bulb fennel, sliced

Large handful of green beans, trimmed

A large handful of petit pois

1 teaspoon fennel seeds, lightly crushed (mortar + pestle)

100ml dry white wine

300ml chicken stock, hot

A couple of sprigs of fresh thyme, leaves picked

1 bay leaf

 

To Finish:

2 tablespoon crème fraiche

Some chopped parsley & tarragon, to serve

 

method:

1.  Preheat oven to 180?C, Fan 160?c or gas mark 4

2.  Put the saffron into a bowl, cover with a little hot water and leave to soak. 

3.  Heat a tablespoon of oil in a large flameproof casserole. 

4.  Fry the chicken in batches over a high heat until lightly browned (a minute or two), adding another tablespoon of oil with each batch.

5.  Remove to a bowl and set aside.

6.  Add another tablespoon of oil and add the bacon and fry for a few minutes until crisp, remove and set aside with the chicken.

7.  Add another tablespoon of oil to the pan, turn heat to medium.

8.  Add the onions with a pinch of salt and cook for 5 minutes.

9.  Add the garlic and crushed fennel seeds, thyme and bay leaves and fry for a couple of minutes until lightly browned. Then stir through the flour for another couple of minutes.

10.  Add the wine and let it bubble for a few moments to deglaze the pan, then add the stock and saffron water. 

11.  Return the chicken and bacon to the casserole, cover and bring to a simmer.

12.  Place in the preheated oven for 20 mins.

13.  In the meantime, blanch the green beans & peas and set aside

14.  Stir in the fennel slices and return to the oven for another 10-15 mins

15.  Simmer  Stir in the crème fraiche and herbs.

16.  Adjust the seasoning.  Serve with rice or mashed potato & enjoy!