Post by Deleted on Jun 19, 2013 7:40:26 GMT 10
Well, that's what I call it, based on the French provincial dish of game meats, sausage and beans.
I made this one up, adding what I thought would give the flavours I was looking for. Great for those chilly nights ( yes, we do get those in the tropics too!)
This is a one-pot dish. I use a cast iron camp oven on the stove.
4 chicken thigh cutlets ( bone in)
2 chorizo sausages
1 brown onion
4 cloves garlic, peeled left whole
2 celery stalks
2 carrots
2 parsnips (substitute with another carrot if you don't like them)
2 cups of whole fresh button mushrooms - small
1 can diced tomatoes
1 can white cannellini beans, rinsed and drained
plain flour, seasoned ( salt, pepper, paprika...)
Dried herb mix (any combo of sage, oregano, basil marjoram...)
Apple cider or malt vinegar ( or white wine if you are having a glass while cooking this!)
Sugar
Cooking oil
Method
Remove excess fat from chicken. Rinse and pat dry. Dust in seasoned flour
Slice chorizo thickly
Wipe mushrooms with dry paper towel if needed
Cut onion into coarse chunks
Cut remaining vegetables into large bite-sized pieces. Chop celery leaves separately for seasoning.
Heat oil in pot
Add chicken and fry off until golden brown. Remove
Add chorizo and mushrooms and fry off until brown. Remove
Add onion and garlic cloves a sprinkle of sugar and fry until starting to caramelise
Add remaining vegetables and celery leaves and herbs and fry for a couple of minutes.
Add a splash of vinegar (wine) to deglaze the pan, stir.
Add the can of diced tomatoes and stir until bubbling. Add water if needed.
Taste for seasoning.
Add chorizo and stir in
Add chicken pieces and any juices
Place lid on and simmer on a very low heat until just bubbling for about 40 minutes, stirring occasionally.
After time, remove chicken pieces and cover in foil to rest
Add the drained beans and mushrooms, stir gently and replace lid for a further ten minutes
Arrange chicken pieces on the plate and spoon over the sauce generously
Serve with green veg..broccoli, beans, peas
I made this one up, adding what I thought would give the flavours I was looking for. Great for those chilly nights ( yes, we do get those in the tropics too!)
This is a one-pot dish. I use a cast iron camp oven on the stove.
4 chicken thigh cutlets ( bone in)
2 chorizo sausages
1 brown onion
4 cloves garlic, peeled left whole
2 celery stalks
2 carrots
2 parsnips (substitute with another carrot if you don't like them)
2 cups of whole fresh button mushrooms - small
1 can diced tomatoes
1 can white cannellini beans, rinsed and drained
plain flour, seasoned ( salt, pepper, paprika...)
Dried herb mix (any combo of sage, oregano, basil marjoram...)
Apple cider or malt vinegar ( or white wine if you are having a glass while cooking this!)
Sugar
Cooking oil
Method
Remove excess fat from chicken. Rinse and pat dry. Dust in seasoned flour
Slice chorizo thickly
Wipe mushrooms with dry paper towel if needed
Cut onion into coarse chunks
Cut remaining vegetables into large bite-sized pieces. Chop celery leaves separately for seasoning.
Heat oil in pot
Add chicken and fry off until golden brown. Remove
Add chorizo and mushrooms and fry off until brown. Remove
Add onion and garlic cloves a sprinkle of sugar and fry until starting to caramelise
Add remaining vegetables and celery leaves and herbs and fry for a couple of minutes.
Add a splash of vinegar (wine) to deglaze the pan, stir.
Add the can of diced tomatoes and stir until bubbling. Add water if needed.
Taste for seasoning.
Add chorizo and stir in
Add chicken pieces and any juices
Place lid on and simmer on a very low heat until just bubbling for about 40 minutes, stirring occasionally.
After time, remove chicken pieces and cover in foil to rest
Add the drained beans and mushrooms, stir gently and replace lid for a further ten minutes
Arrange chicken pieces on the plate and spoon over the sauce generously
Serve with green veg..broccoli, beans, peas