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!
