Start with as many chicken thighs as you need meals/people to feed. The following photos include six, one that I ate last night after the cooking and five more for freezer portions.
Brown the thighs (boned or not, your preference) in a casserole on the hob. I like to use a mix of rape seed oil (thank you Stanwick Farm) and butter. Be generous with your fat here, you’ll use it later. Then throw in cubed chorizo. I used all of a 225g sausage, the ones you can find in the supermarket alongside the cold meats. Cook it all off for a bit and then remove from the casserole using a slotted spoon and put to one side.
Slice up leeks and sweat them off in the fat with the lid on. I used three (i.e. half a leek per chicken thigh) (hence the fat quantities). This is when I forgot to put garlic in but it tastes great without anyway.
Then throw in thin slices of turnip. Our greengrocer has these nice small ones so I used five, on reflection I should have got six. Stir up with the leeks and let them sweat under the lid for a bit too. You could add other root vegetables at this point as you prefer. Also, seasoning and a bay leaf. As long as the heat isn’t too high you can leave this all for a while to cook quietly.
Once the veggies are nicely softening put the meat back in and add stock. I made up one litre with one vegetable and one chicken stock cube, a glass of white wine and boiling water. Put the casserole in the oven and bake at about 180 (fan) for maybe an hour. I like it with rice, but it’s also great with a well-done jacket potato. Freezes well.
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