Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Geezah on February 05, 2012, 08:13 PM
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6-8 chicken thighs skinned and filletted or 6 chicken breast fillets
2 rashers of smoked bacon cut in to lardons
8 shallotts halfed
1 leek sliced
2 carrots thinly sliced
12 button mushrooms halfed
flour
salt & Pepper
garlic granules
parlsey
chicken stock (oxo)
Ale
Method
Season some flour with salt n pepper then roll the chicken in it then fry them in a little oil until they are golden all over and then put them in a casserole dish.
Slice up the bacon in to lardons and fry that until it is golden and add it to the chicken.
Fry the mushrooms for a minute or so, and add to chicken along with the rest of the vegetables.
Fry the shallots for a few minutes and sprinkle on a tsp of sugar to help caramelise them.
Add about 400ml of chicken stock (chicken oxo)
Add a good sprinkle of garlic granules and a good sprinkle of parsley and top the dish up with 1/2 pint of ale.
In the oven on 180 for 90 minutes.
use Bisto to thicken the sauce at the end if required.
(http://img.photobucket.com/albums/v376/addy1/SAM_1183.jpg)
(http://img.photobucket.com/albums/v376/addy1/SAM_1184.jpg)
(http://img.photobucket.com/albums/v376/addy1/SAM_1188.jpg)
(http://img.photobucket.com/albums/v376/addy1/SAM_1190.jpg)
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Could just eat that now, Looks good,
Havy you got one for Liver Casserole, ;D another one of my favorites
enjoy your effort's Geezah
Les
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I love a good caserole and made a nice beef one yesterday, given the weather. The Kids loved it and yours look really nice.
I tend to use Theakston's Old Perculiar for my caseroles and I use the same method as for a Beef Bourguignon. Where they marinade the meat in olive oil, red wine and herbs for 24 hours, I, for a caserole use the beer.
When I make a Beef Bourguignon, I use a Chateneuf De Pape or a really good Burgundy :)
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Ooh Err missus, get you with your "Chateneuf De Pape"
I agree, Can't beat a good Casserole or Stew, Lovely Jubbly
Les
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Very nice but not sure what it's doing on a curry website?
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Very nice but not sure what it's doing on a curry website?
He did post it correctly under 'anything other than curry'. I'd find it useful to hear where the recipe comes from and whether Geezah rates it very highly.
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Ooh Err missus, get you with your "Chateneuf De Pape"
I agree, Can't beat a good Casserole or Stew, Lovely Jubbly
Les
lol Les,
I would never use a wine in food that I cannot also drink :)
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lol Les,
I would never use a wine in food that I cannot also drink :)
Totally agree with you there my friend, some things are just not done, Cheap plonk in cooking is one of them ;D
Les
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He did post it correctly under 'anything other than curry'. I'd find it useful to hear where the recipe comes from and whether Geezah rates it very highly.
Its a recipe I concoted myself and it does taste pretty damn awesome.
I made it first time round with a glass of red wine, but found it didn't sit well so I followed the advice of Baz1 on here and used ale instead.
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Its a recipe I concoted myself and it does taste pretty damn awesome.
I made it first time round with a glass of red wine, but found it didn't sit well so I followed the advice of Baz1 on here and used ale instead.
Thanks, I'm far more inclined to try your recipe now.
What does 'sit well' mean, though? Did it fly out of the dish when cooked with red wine, did it give you indigestion or what?
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It may have been my choice of wine, a Roja, but although the meal was nice it wasn't awesome iyswim.
Using 1/2 a pint of my hombrew pale ale gives a much rounder, less harsh, flavour to the dish... maybe the Roja was too rich, or I used too much.