Tuesday, February 2, 2016

Chicken and Tarragon Casserole

Yesterday I enthused about the new title - Cook, Nourish, Glow. One of the dishes I have made from the book with great success is this chicken tarragon casserole dish and the publishers ave kindly agreed to me publishing it on the blog.


 This makes me think of my mum she really rocks a casserole. It’s something I used to be afraid to make, but thank goodness for the slow cooker! It really is a win-win solution. For me, this is pure joy in a bowl, at any time of the year.


1 large, organic whole chicken, giblets removed
3  leeks, finely chopped
4  sticks of celery, finely chopped 4–6 carrots, peeled and finely
1  large  onion,  finely  chopped
1 clove of garlic, finely chopped  3 tablespoons raw almond butter 1 glass of white wine
juice and zest of 1 lemon
1 bunch of fresh tarragon, stalks removed and roughly chopped
sea salt and freshly ground black pepper

Put the chicken, leeks, celery, carrots, onion and garlic into a slow cooker and cook for 6 hours, or until the meat falls away from the bone (all slow cooker settings differ). If using an oven, cook for 4 hours at 150°C / 130°C fan / gas mark 2, but make sure  to check regularly and ensure the ingredients are covered with liquid at all times. Add water if not. Once the chicken is cooked, remove it from the liquid and place in a dish to cool.

Meanwhile,   add   the   almond   butter, wine,  lemon  juice  and   tarragon   leaves to the cooking liquid and vegetables. Season to taste. (You could also add some dried mushrooms here, and some other vegetables if you wish if you do, replace the lid and cook for 10 to 20 minutes, or until cooked  through).

Shred the chicken meat, add it to  the mixture and stir well. Sprinkle the lemon zest on top and serve either alone, with steamed greens, or with new potatoes (if you aren’t watching your weight).

 Extracted with permission from Cook. Nourish. Glow. by Amelia Freer. Published by Penguin UK. RRP NZ$48.00. 

No comments:

Post a Comment