I think most of us enjoy watching cookery programmes on TV and we each have our favourites. This recipe suggestion was on a BBC programme called 'A Taste of My Life' which featured various actors and comedians. So for 'an easy chicken casserole recipe - which should be in every cook's little black book - add your favourite vegetables, herbs or a splash of wine.' Here is what you need ...
Ingredients:
Serves Four
For the casserole:
4 chicken breasts
2 onions, 1 roughly chopped, 1 thinly sliced
1 carrot, roughly chopped
1 celery stalk, roughly chopped
6 whole peppercorns
1 fresh bay leaf
water, to cover
55g/2oz butter
30g/1oz plain flour
salt and freshly ground black pepper
1 small head broccoli, cut into florets and blanched
1 x 225g/8oz tin water chestnuts, drained
1 free-range egg yolk, lightly beaten
2-3 tbsp double cream
For the casserole:
4 chicken breasts
2 onions, 1 roughly chopped, 1 thinly sliced
1 carrot, roughly chopped
1 celery stalk, roughly chopped
6 whole peppercorns
1 fresh bay leaf
water, to cover
55g/2oz butter
30g/1oz plain flour
salt and freshly ground black pepper
1 small head broccoli, cut into florets and blanched
1 x 225g/8oz tin water chestnuts, drained
1 free-range egg yolk, lightly beaten
2-3 tbsp double cream
squeeze lemon juice
To serve:
To serve:
1 tbsp chopped fresh parsley
boiled baby carrots
boiled baby carrots
Method:
1. Place the chicken breasts, roughly chopped onion, carrot, celery, peppercorns and bay leaf into a large pan and add enough water to cover the ingredients.
2. Bring the mixture slowly to the boil, then reduce the heat and simmer for 25-30 minutes, or until the chicken is completely cooked through.
3. Remove the chicken from the pan and set aside. Keep warm. Strain the cooking liquid and reserve 450ml/16fl oz of it. Set aside.
4. Heat half of the butter in a large separate pan and add the flour. Stir over a low heat until the mixture forms a smooth paste that leaves the sides and base of the pan cleanly. Gradually add the reserved cooking liquid, stirring well after each addition, to make a sauce. Season, to taste, with salt and freshly ground black pepper.
5. Add the broccoli and water chestnuts to the sauce.
6. In a bowl, mix the egg yolk with the cream and slowly add this mixture to the sauce. Add a squeeze of lemon juice and stir to combine.
7. Cut the cooked chicken into bite-sized pieces and return to the sauce. Stir well.
8. In a separate pan, heat the remaining butter and fry the remaining thinly sliced onion until soft and golden-brown.
9. To serve, sprinkle the onion over the casserole, garnish with parsley and serve with the boiled baby carrots.
Original recipe idea is here
A variety of recipe ideas are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
couldn't resist these spring flowers ...
All the best Jan
Chicken Casserole was very nearly on tonight's menu but was changed at the last minute to gammon, we'll have the casserole another day.
ReplyDeleteSounds good.
ReplyDeleteThis looks gorgeous, lucky I'm not hungry just now, we got roast lamb and Mediterranean veggies today, so that was good, too. Thanks for sharing, hugs, Valerie
ReplyDeleteHello, the chicken casserole looks delicious and easy to make. Thanks for sharing.
ReplyDeleteHave a happy day!
Thanks for sharing this delicious recipe and love your spring flowers Jan.
ReplyDeleteIt sounds tasty!
ReplyDeleteThis sounds quite lovely. Thank you for sharing. ♥
ReplyDeleteLove the spring flowers. And who doesn't like an easy casserole recipe? A question though. What do other people do with left-over egg whites?
ReplyDeleteYour spring flowers are very pretty!
ReplyDeletelooks great except for the broccoli.
ReplyDeletethis is a recipe i'll copy for my husband to cook for me (since he does most of the cooking) ...it sounds really good and healthy.
ReplyDeleteElephant's Child asks
ReplyDelete"What do other people do with left-over egg whites?"
Well, I'm not sure about other readers but, one of the best things about egg whites is that they freeze incredibly well.
Egg whites will keep in the fridge for up to two days, but they can also be frozen for up to three months. Put them into freezer bags or individual ice cube trays so you can use as many as you need. Label them carefully, noting the number of whites – once you’ve defrosted them they can’t go back in the freezer. Defrost in the fridge overnight before using.
This kale frittata recipe is one idea (or you could use spinach)
http://www.davidlebovitz.com/kale-frittata-recipe/
Asparagus mousse with ham & red onion salad uses egg white
https://www.bbcgoodfood.com/recipes/1267649/asparagus-mousse-with-ham-and-red-onion-salad
Coconut Macaroons is another (but you may prefer to use a sugar substitute)
http://www.thekitchn.com/how-to-make-easy-coconut-macaroons-cooking-lessons-from-the-kitchn-186918
If anyone else has any suggestions do please let us know ...
All the best Jan
Following on from my comment above this Coconut Macaroon recipe is a lower carb version
ReplyDeleteSee post called 'Coconut Macaroons : Low Carb' here:
http://thelowcarbdiabetic.blogspot.co.uk/2016/05/coconut-macaroons-low-carb.html
All the best Jan
I bet this would work well in a pressure cooker or crock pot.
ReplyDeleteWhat a delicious recipe. And your flowers are very lovely. What a wonderful combination of colours.
ReplyDeleteNo doubt about it Jan...This looks and sounds delicious 🐔
ReplyDeleteHave a Lovely Evening 💞
I love preparing casseroles, all the prep is done and clean up at dinner time is a breeze. Most of our cooking shows, which I LOVED, aren't on anymore, everything is chopped and kids cooking competitions. I rarely watch the cooking channel anymore and I use to love them!!
ReplyDeleteMust add this to my list. It has all the ingredients I love. Thanks Jan :)
ReplyDeleteGreat recipe Jan!! And, I love the flowers too! Hugs!
ReplyDelete