Chicken & Vegetable Stew

So this is the official food of the Beast from the East! This chicken stew will warm you from the inside out and considering that temperatures will not rise above freezing for the next couple of days and there is snow falling as I type then I think this is the recipe for you. 

Talk of Status Red warnings and dangerous driving conditions has blanket coverage on the radio and the television, all this before Storm Emma makes her appearance! 

I love this recipe because apart from a bit of time preparing the vegetables it pretty much cooks itself. Want to add a splash of white wine, no problem any wine that's good enough to drink with your meal can be added at the cooking stage and it will give your stew some extra flavour. Your choice of chicken stock is very important because it will impart the most flavour so don't skimp, add a good quality rich in flavour stock.

Chicken Casserole with Fancy Mash!

While out walking with my 5 year old son last Sunday, he asked if this was autumn, the words were just out of his mouth, when a leaf fell at his feet. He is now not only positive that is it autumn but also that he started it!! So now that autumn has "officially" begun and it is definitely getting colder, I recommend this recipe.

I think it would be fair to say that everyone has their own idea of what a chicken casserole is, this is mine. I love the mash, it soaks up all the juices and the chicken is so tender it falls off the bone. It is also economical because even a small chicken can have it's day out with this recipe. This is warming comfort food at it's best. Feel free to adjust the recipe as you please, it's only a guideline. Sometimes if I am under pressure, I add a couple of chopped potatoes into the casserole, so that everything is cooked in the one pot and at the same time, either way you decide.

Serves 4

Ingredients
800g Chicken thighs or a whole chicken jointed
2tbsp Plain flour
1tbsp Vegetable oil
100g Lardons
1 Large onion, roughly chopped
2 Sticks celery, chopped
2 Cloves garlic, chopped
150g Mushrooms, roughly chopped
2-3 Carrots, sliced
500ml Chicken stock
Seasoning

Mash
750g Sweet potatoes, peeled and roughly chopped
750g Potatoes, peeled and roughly chopped
Butter
Milk
1 tbsp Honey (optional)
Salt and white pepper

Method
Preheat the oven to 180ºC/350ºF/Gas Mark 5. Place a large casserole over a medium heat. Prepare the vegetables.

Remove the skin from the chicken pieces and toss in 1 tbsp of seasoned plain flour.

Add the vegetable oil to the casserole and fry the lardons until crisp. Add the floured chicken pieces and seal on all sides (in two batches if necessary).

Remove the chicken and lardons from the casserole, set aside.

Sweat the onions, celery and garlic in the casserole with lid on for 4-5 minutes. Add the mushrooms and carrots, stir. Place the chicken and the lardons back into the casserole, stir in 1 tbsp of plain flour, slowly add the chicken stock.

Bring to the boil, stirring occasionally. Season, cover and cook in the oven for 60-90 minutes or until the chicken is cooked through (no pink meat).

Fancy Mash

About 25 minutes before the chicken is cooked, prepare the sweet potatoes and the roosters, place into two large saucepans.

Season and bring to the boil. Reduce the heat and simmer for about 20 minutes or until the potatoes are cooked through (the sweet potatoes usually cook first).
Drain, season and mash the sweet potatoes, stir in the honey if using. Drain, season and mash the roosters. Mash with butter and milk until rich and creamy.

To serve, spoon a portion of each mash onto a large plate and top with a piece of chicken, spoon over the vegetables and the sauce. Enjoy!

Sausage Casserole With Potato Wedges

The turkey has long since disappeared and as they say, a change is as good as a rest. If like me you splurged over the festive period, then I dare say something good for you is required. This is quick to prepare, a modest meal that is both economical and satisfying. The mixed beans are very nutritious and the sausages, well they are just plain tasty. This is a no pressure warming meal (not too spicy), leaving you free to spend time with loved ones.

Serves 4-6

Ingredients
6 Medium potatoes, cut into wedges
5tbsp oil
1 Onion, roughly chopped
2 Celery sticks, roughly chopped
8 Sausages
1 x 400g can chilli beans
1 x 400g can mixed beans
1 x 400g can tomatoes (optional)
150ml Vegetable stock
6tbsp Sour cream

Method
Preheat the oven to 220C/425F/Gas mark 7.



Place the wedges in a bowl and toss in half of the oil. Lay on a baking tray and bake for 30-35 minutes. Turning half way through.

I cover the wedges for the the first 5 minutes with tin foil, this steams the potatoes and leaves the insides fluffy while the outside is crisp.

Meanwhile, brown the sausages in a large casserole or large saucepan until golden brown. Add the onion and celery, fry until the soft, stirring all the time.

Add the chilli beans, mixed beans and vegetable stock and simmer for 15-20 minutes.

 Pour the casserole in bowls, drizzle with sour cream and serve immediately alongside potato wedges.