Chicken Casserole Recipe

• 1.5 kg / 3½ lb of chicken pieces (drums and thighs)
• 4 tablespoons of flour
• salt and pepper
• 1 tablespoon of mustard powder
• 30 grams / 1 oz of butter
• 1 tablespoon of olive oil
• 2 cups of good quality white wine or chicken stock
• 1 cup of water
• 12 small pickling onions
• 12 baby potatoes
• 2 to 3 full size carrots or 12 small baby carrots
• 150 grams / 5 oz button mushrooms
• 150 grams / 5 oz of young green beans
• 4 to 6 cloves of garlic
• 4 bay leaves
• 2 teaspoons of dried tarragon or a few fresh sprigs
• ½ cup of cream
• 1 teaspoon of cornflour

It is important to use quality wine or stock in this recipe as using inferior ingredients will detract from the flavour of the casserole. Preheat the oven to 160°C, 320°F or gas mark 3. Combine the flour, some salt and pepper and the mustard powder in a clean plastic bag. Shake the chicken pieces in the bag to coat, remove from the bag and shake off any excess. Heat the oil and butter in a large heavy based saucepan or frying pan. Add the coated chicken pieces and sauté, turning occasionallyuntil golden on all sides. Be careful not to burn the chicken. Remove the chicken pieces and set aside. In the same pan heat the water and wine or stock until boiling rapidly. Reduce slightly and remove from the heat. Peel the onions, potatoes and carrots. If using large carrots, cut into sections around the same size as the baby potatoes. Peel and crush the garlic and rinse the mushrooms and beans. Do not peel the mushrooms as most of their flavour will be lost in the peelings.

Select a large casserole dish with a tight fitting lid or line a poorly fitting lid with foil, shiny side in. This helps to retain moisture and heat. Layer the chicken pieces and vegetables (excluding the beans), bay leaves and crushed garlic in the casserole. Sprinkle over the tarragon and some more salt and pepper. Pour over the heated liquid and cover. Bake for 1 hour. Mix the cream with the cornflour and stir through the chicken, also adding the beans. Continue baking for another 30 minutes or so untilthe chicken and vegetables are very tender and the sauce has thickened.

(Serves 4 to 6)