plain jane cooking - recipes for the novice:

chicken casserole

What is the difference between a stew, a ragout, a carbonnade and a casserole?

Essentially nothing, they are all variants of the same thing, the casserole however normally means it has been cooked and served in the same container, a casserole dish.

Casseroles, are a terrific way of buying cheaper cuts of meats and turning it into a melt in your mouth dish for dinner. All casseroles need to use the cheaper, tougher cuts of meats, as they cook slowly in a liquid (if you used a tender meat they would dry out).

The tougher cuts of meat, contain a high amount of connective tissue, that requires a slow moist method of cooking to render it down and make it palatable.

ingredients

chicken pieces butter frozen sweetcorn chicken soup cream

6 - 8 25 2 1 200

pc gm cups can ml

production

1. Warm butter in a large casserole or stewing pan and brown the chicken slightly
2. Add the soup and the cream
3. Cover with a lid and simmer on stove for approx. 1 hour or in the oven for approximately 2 hours
4. Remove lid and add the sweetcorn
5. Continue cooking until cooked, approx. another 1 hour on the stove or another 1 in the oven

chef notes:

Serve with creamy mashed potatoes.

For the recipe for the potatoes <click here>

email chef@tallyrand.info