A simple French style chicken casserole with bacon and packed with vegetables – leeks, shallots and mushrooms, cooked on the stove top
With the equinox just past we have reached the point where night becomes longer than day and I’ve started to plan my winter food. Rich, warming and comforting. It is the time for stews and casseroles, slowly cooked until the ingredients are soft and tender, the flavours melded into a harmonious whole. Now it is cooler I embrace slow, longer cooking in the oven or hob, and do not mind the extra heat it brings to my kitchen after the hot days in the summer when I would make excuses not to turn the oven on.
Despite having left full time education a scarily long 20 years ago, September still feels like the beginning of the year, a time for new ventures, change and some self appraisal.
New this autumn is the John Lewis “Cook Edition”, a sumptuously photographed supplement, that features seasonal recipes and articles, as well as showcasing some rather enviable products from John Lewis. I like the look of, Masterchef winner, Thomasina Miers’ Mexican street food inspired tacos with squash and chorizo, together with a handy guide for using a tortilla press (I now know I need to line both the base and top plate with a plastic bag before using).
Screenshots from the iPad edition. Used with permission.
A preserving feature has a delectable sounding blackberry and apple jam recipe, as well as lots of handy hints and tips. It advocates the usage of a wide mouthed funnel, which I wholeheartedly concur with, essential not only for preserving but also for preventing spillage when decanting the contents of packets into storage jars and tins. You can pick a copy up from John Lewis, or if you cannot wait, or prefer the greener e-copy, there is an interactive app and you can read the magazine on your iPhone or iPad.
The magazine contains a recipe for a French style Le Creuset Chicken casserole, cooked on the hob in a classic cast iron Le Creuset pot. The chicken is poached in a broth with potatoes, leeks, mushrooms and leeks. There is far more of the broth, and it is far thinner than a more English style casserole, the leeks are crunchy and pungent, flavours more distinct than blended and melded.
A Le Creuset pot is for life. I took one to university with me and it is still going strong, and is used at least once a week. I love that they are reassuringly both heavy and solid, easy to clean (they go through the dishwasher and are easy to wash by hand), if you do burn one then add a spoon of biological laundry powder and a kettle full of boiling water and allow to soak, or in extreme cases gently simmer and with a little elbow grease the pot will come up as good as new. I really like the new cotton colour, with the stainless steel rather than the classic black knob on the lid – it brings the original up to date, without changing the design.
- 3 tsp vegetable oil
- 1 whole free range chicken – cut into 8 portions
- 250 bacon – cubed
- 12 small shallots peeled and quartered
- 2 small leeks – trimmed and sliced
- 200 g baby button mushrooms
- 1 litre hot chicken stock
- 400 g small new potatoes
- 2 tbs cornflour
- small handful fresh parsley chopped
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Heat 2 tbsp of the oil in a 24cm diameter casserole dish. Sear the chicken pieces until browned then remove and set to one side. Fry the bacon, shallots, leeks and mushrooms in turn, adding more oil if needed. After each is cooked remove from the casserole and set to one side.
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Add the stock to the casserole, using a spatula to deglaze the pot and bring to a simmer. Add the chicken and potatoes and simmer for about 30 – 40 minutes until the potatoes are cooked and the chicken is tender.
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Return the bacon, shallots, leeks and mushrooms to the pot. Place the cornflour in a cup, add 4 – 6 tbs of the stock from the casserole and mix to make a smooth runny paste. Pour the cornflour mixture into the casserole and stir to mix, continue to cook until thickened.
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Adjust the seasoning and serve topped with the chopped parsley.
Disclosure. I was sent a copy of the Cook Edition for review, a Le Creuset Casserole and a supermarket voucher for the ingredients.
Great idea to include screen shots from the ipad app. This makes me want to put my slippers on and get all cosy and warm!
I have my slippers on Ren!
Lovely recipe Helen – I love the winter for the comfort food type meals you can have.
Absolutely Jan. I love the slow cooker at this time of year too.
I have the same colour casserole and maybe size. So this recipe is already mine. Ciao, Marica
Let me know how it goes Marcia. the recipe was slightly too French style for our tastes, but adapts wonderfully.
Definitely time for warming soups, stews and hot pots. I love this time of year. I’ve been making some soups this week for the freezer so that we have some easy meals once my little one arrives. I may have to give this recipe a go, it looks great!
We had mash for the first time this season last night. Delicious.
This looks like a perfect dinner for me. All I need now is the dish to cook it in…
I love my Le Creuset pots, they are an investment, but last forwever!
You can’t beat a simple chicken casserole – Autumnlicious:-)
Exactly Camilla. Delicious!
I absolutely love Le Creuset pots and dishes. An investment AND they look gorgeous.
I am also a massive fan of casseroles, this one looks lovely and fresh so I’ll be making this minus the mushrooms (allergy). Maybe I’ll add celery instead. And parsley dumplings, mmmmm!
Sounds good Hels, or maybe some carrot, or stir some leafy greens through at the end?
I am sending this recipe to my sister in Florida who, despite the year-round heat, loves gorgeous casseroles such as this. Beautiful images too, Helen.
tanks Kellie, I hope that your sister enjoys it.
I love my Le Creuset too, although mine are all in the bright orange. They really are pans for life and if I ever need to salvage one from a burnt base I will now use your trick. I have also started to make casseroles again after a long summer break, they are so perfect for Autumn. Thanks for linking to my smoothie :)
I am loving the change in the season and the switch to casseroles. My Le Creuset is all dark green!
Delicious recipe but just as brilliant cleaning tip. Just off to return my Le Creuset pot back to new!
I burnt a pot very badly once. Biological powder works a treat.
Both the pot and the stew look beautiful. I have the same almond colour casseroles by Le Creuset but wish mine had silver handles like that.
I am loving the new casserole Sarah. Pride of place on the stove, although I do need to find a home for it.
I need one of those fantastic Le Creuset pots and the John Lewis magazine and I will be set for winter.
I am a little smitten Bintu. Grab the magazine on the app.
Sounds a great but simple recipe
Casseroles are one of my favorite meals to make. Don’t know why but I really enjoy making them.
Helen, I love my Le Creuset pots AND all the things they’re so good for — soups and stews, casseroles like this one. Wonderful! And don’t they make the kitchen smell homey!
My small Le Creuset lives out on the hob as I use it almost every day – mainly for cooking rice. I treated myself to it when I first got paid in my first job all those years ago.