“Autumn nights call for lush slow cooked casseroles that ignite the digestive fire, elevate the spleen energy, and nurture the all important kidney yang. A simple chicken casserole made with a well brought up chook is a trans-seasonal must. This is an easy dinner, just for two.” Sam Gowing
Ingredients
- 2 organic chicken Maryland, skin on
- 1 tbsp organic plain flour
- Pinch salt & cracked black pepper
- 1 tbsp olive oil
- 175 g organic bacon, diced
- 1 onion, diced
- 1 carrot, finely diced
- 1 garlic clove, crushed
- 1 tbsp tomato paste
- 250mL white wine
- 500 mL chicken stock
- ¼ cup parsley, chopped – optional
Method
- Place flour in a large bowl with salt & pepper.
- Toss chicken pieces to coat, shake off excess.
- Heat a heavy-based saucepan over a medium heat, add olive oil and cook chicken pieces all over until golden brown.
- Remove chicken from the pot and set aside.
- Return pot to the heat and add more oil if necessary.
- Cook bacon, onion, carrot and garlic until soft.
- Add white wine, then tomato paste, cook briefly. Then add stock and bring to the boil briefly.
- Reduce heat to a simmer, return chicken to the pot, cover with a lid and cook for 1 hour, or until chicken is soft.