Chicken and Plum Casserole Recipe
Ingredients
| 2 rashers lean back bacon, rinds removed, trimmed and chopped | ||
| Sunflower oil | 1 Tablespoon | |
| 450 g/1 lb skinless, boneless chicken thighs, cut into 4 equal strips | ||
| Garlic | 1 Clove (5gm), crushed | |
| 175 g/6 oz shallots, halved | ||
| Plums | 225 Gram, quartered | |
| 1 tbsp light muscovado sugar | ||
| 150 ml/5 fl oz/2/3 cup dry sherry | ||
| 2 tbsp plum sauce | ||
| Chicken stock | 450 Milliliter | |
| Cornstarch | 2 Teaspoon, mixed | |
| 2 tbsp flat-leaf parsley, chopped, to garnish | ||
| Crusty bread, to serve | ||
Directions
1. In a large, non-stick frying pan (skillet), dry fry the bacon for 2-3 minutes until the juices run out. Remove the bacon from the pan with a slotted spoon, set aside and keep warm until required.
2. In the same frying pan (skillet), heat the oil and fry the chicken with the garlic and shallots for 4—5 minutes, stirring occasionally, until well browned all over.
3. Return the bacon to the frying pan (skillet) and stir in the plums, sugar, sherry, plum sauce and stock. Bring to the boil and simmer for 20 minutes until the plums have softened and the chicken is cooked through.
4. Add the cornflour (cornstarch) mixture to the frying pan (skillet) and cook, stirring, for a further 2—3 minutes until thickened.
5. Spoon the casserole on to warm serving plates and garnish with chopped parsley. Serve with chunks of bread to mop up the fruity gravy.
2. In the same frying pan (skillet), heat the oil and fry the chicken with the garlic and shallots for 4—5 minutes, stirring occasionally, until well browned all over.
3. Return the bacon to the frying pan (skillet) and stir in the plums, sugar, sherry, plum sauce and stock. Bring to the boil and simmer for 20 minutes until the plums have softened and the chicken is cooked through.
4. Add the cornflour (cornstarch) mixture to the frying pan (skillet) and cook, stirring, for a further 2—3 minutes until thickened.
5. Spoon the casserole on to warm serving plates and garnish with chopped parsley. Serve with chunks of bread to mop up the fruity gravy.
Chef
