One of the lovely things about having this site is that it enables me to pass the love around and invite my friends to guest review when I am offered items that I already have or do not need.
I spent the first May bank holiday weekend at my friend Annabel’s flat having a sewing camp, and am delighted to be able to contribute some new items to her kitchen. So over to Annabel.
Chicken and Fennel one pot meal in the Pyrex Slow Cooker Casserole
- Chicken Thigh and drumsticks – 8 pieces
- New potatoes cut into chunks – as many as you see fit
- 2 bulbs of fennel quartered
- Rosemary sprigs – as much as you like
- A lemon cut into quarters
- Olive oil 1-2 tbsp
- Freshly ground salt and pepper
Preheat your oven to 180C. Heat the oil in the slow cooker over a medium heat. These pans suit all hob surfaces, but beware of your ceramic and halogen hobs. Don’t drag the pan or it will scratch.
Add the chicken and cook until lightly brown.
Add all the other ingredients. Season well, and then give the mixture a good stirring before popping in the preheated oven.
Cook for 45 minutes, remove from the oven and stir again. You will discover that the natural juices from the chicken and lemon have created a sauce for you (the casseroles are self basting with a clever texture under the lid which collects condensation which then drips back into the food being coked).
On the odd occasion I have my father helping me in the kitchen, I find myself telling him that these types of dishes don’t need additional liquid no matter how much he protests that I need to add some. Though if you really wanted to, you could pop in a small glass of dry white wine when adding the rest of the ingredients.
Pop the casserole back in the oven for a further 35-45 minutes to ensure that the chicken is cooked through.
Whilst finally filing my copious amount of recipes torn out from magazines, I came across Antonio Carluccio’s Roasted Chicken with Lemon and Artichokes. The recipe inspired me to adapt it, a lot, for a casserole type recipe for my new Pyrex Slow Cooker.
On Sundays when the weather is clement (not right now), it’s a shame to stay indoors. To that end, meals that can cook slowly and be thrown into one pot are the way forward, allowing you to get out and about for a walk or a potter in the garden.
Essentially this could be a meal on its own, but if you would like more vegetables then wilted spinach would go well or simple steam carrots. Anything that’s not going to compete with the fennel and lemon combination.
I am delighted with my new Pyrex Slow Cooker! These pans would be an invaluable addition to any kitchen, are heavy and solid so slow cooking in the oven is easy and makes delicious results. I love the red colour and look forward to using it for many many years to come.
Many thanks to Pyrex (and Helen) for my slow cooker!
The entire Pyrex range has been bought up to date – and they have some really lovely stuff – including a full range of silicone, glass and metal bakeware, pots and pans as well as the traditional glass.
As this recipe ticks all the boxes for Credit Crunch Munch which I run with Camilla (and we love the time saving aspect of a one pot) I am sending it off – hosted this month by the BritMums Award Winning Anneli at Delicieux!