Kenny’s Casserole

Written By Lydia Walker
 

Kenny’s seen making a casserole with a whole chicken and carrots. That’s the day that Swell forgets to call and tell him she’s running late, causing him to burn the casserole. Well at least he went ahead and fed the kids!

 

Method

Ingredients & Equipment

  • Heat the oven to 160°C (gas mark 2-3)

  • Heat the oil in a large, heatproof casserole dish over a medium heat

  • Add the bacon, garlic and leeks and cook over a medium heat, stirring occasionally, for 5-10 minutes, or until the leeks have softened

  • Tuck in the thyme, bay leaves, celery and root vegetables.

  • Add the chicken to the casserole (breast-side up) and season it with a little salt and freshly ground black pepper

  • Add enough stock to a depth of 2cm

  • Cover it tightly with foil or a lid, then place the casserole in the oven and roast for 1¾hours, basting occasionally with the pan juices

  • Increase the heat to 180°C (gas mark 4) and remove the lid 20 minutes before the end of the cooking time, to allow the chicken to brown

  • Remove the chicken and vegetables to a warm dish and check the sauce

  • Skim off any fat, adjust the seasoning and, if the sauce is too thin, reduce it over a high heat on the stove top

  • Transfer the sauce to a jug. Discard the thyme and bay leaves

  • Serve with vegetables

Medium free-range chicken

2 tbsp vegetable oil

4 rashers streaky bacon, sliced

2 cloves garlic

2 leeks, sliced into rounds

4 sprigs of thyme

2 bay leaves

2 sticks of celery, roughly chopped

4 small organic carrots, scrubbed

2 parsnips, scrubbed and halved lengthways

1 celeriac, cut into chunks

400ml of chicken stock

Lydia Walker

Direct Marketer purist, travel fanatic, tennis lover, chocolate fudge cake eater, 80s film buff, monkey watcher.

https://harviste.agency
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