Monday, 6 May 2013

MAKE THIS FOR DINNER.... I saw this on TV this a Curtis Stone (hot!). Its look yum, easy to make, a little gourmet and perfect for an autumn meal. Im going to whip it up, so should you. Ps. Iv made it my own a little (recipe wasnt available), you should never follow a recipe to the dot (except for baking!). Add a little more of this (your favourite ingredient), or delete a little of that (something you dislike....swap oregano for fresh parsley). Im so excited, heading to the kitchen now. Food, imagine life without it. NEVER (hence i'll never be skinny, oh well). 

Chicken Cassoulet with Fennel and Bacon
(serves 4-6)
6 chicken maryland (im going to use 8 thigh fillets)
1 large (or 2 medium) red onion 
3 slices bacon (not the rindless, a little fat is required for a moist finish) 
1 lge or 2 sml fennel bulbs
2 lge carrots
2 celery sticks
1 tin cannelini beans
1 tsp dried oregano
2 cups chicken stock
1 cup breadcrumbs (Panko are the best, available at all a
Asian grocers)
1/2 cup grated parmesan
Salt & pepper

Panfry or bake your chicken with a little olive oil till par cooked. 
Dice up all the vegies and bacon. 
Add the bacon and onion to a fry pan with olive oil. Fry off till translucent and golden. 
Then add the diced fennel, celery & carrots and cook off till tender. 
Add the drained cannelini beans, salt, pepper, oregano & chicken stock. 
Mix through & cook for a further 5 minutes. 
Pour the mixture into a oven proof ceramic baking dish. Place the cooked chicken over the top, then sprinkle the combined breadcrumb & parmesan cheese over the top. 
Bake in the oven for 30 mins on 180 degrees.

Bon Appetit.

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