The Casserole is named after the dish it is cooked in that shares the same name and harks back to the 1950s, but this type of cooking goes back much further with loads of variations from Lancashire Hotpot and Shepherds Pie to Cassoulet and Timballo.
- 4 drumsticks
- 4 wings
- 4 tbsp olive oil
- 150g back bacon – smoked and diced
- 2 level tbsp flour
- 2 cloves garlic, finely chopped
- Half a bottle of full bodied red wine
- 350ml chicken stock
- 150g button mushrooms
- 12 shallots, peeled, or 1 large onion, sliced
- 3 sprigs parsley
- Salt and freshly ground black pepper
- Preheat oven to 140°C
- 2 tbsp of oil in the casserole dish on a medium heat. Add chicken a few pieces at a time, frying on all sides until golden brown. Remove and set aside.
- Add shallots and bacon to the casserole for 10 minutes. Once golden and beginning to soften, remove (leaving any juices) and place with the chicken.
- Reduce the temperature to low, add 1 – 2 tbsp of oil and flour into the casserole, and mix with the juices. Heat for 2 minutes, or until lightly coloured. Add garlic and wine, and then stock. Cook out briskly until it has started to thicken a little.
- Add mushrooms, chicken, shallots and bacon into the dish. Bring to a gentle simmer,. Add herbs, and season to taste.
- Once boiling, cover and cook in the oven for 40 to 45 minutes.
- Serve with mash and greens.