A few days after I posted a round-up of recipes that had been submitted to my Let Them Eat Chicken food-blogging event in July last year, I received an email from my sister. Admittedly a little late, she sent me her own chicken recipe in the hope that I would add it to my collection. I promised to do so … I really, truly meant to do so … it’s just that I’m a little late, too!
To make up for my negligence, I decided that the honourable thing to do would be to make my sister’s recipe for dinner one evening on my new range cooker. Perhaps she would think I’d been waiting all this time until our kitchen was finished so I could showcase her recipe in appropriate splendour …
Hmm, maybe not. My sister knows me too well ;-) . Sorry, Lucy – I just forgot. Can you forgive me?
I have to say, it’s my own loss for having overlooked my sister’s recipe before now. O and I enjoyed a scrumptious chicken dinner a couple of evenings ago – a sort of coq au vin with an Italian twist. We ate ours with a pile of creamy mashed potato, although Lucy says it’s also good served with basmati rice.
You may remember that my sister once presented me with some cheese from Neal’s Yard Dairy in Borough Market? Well, when she has time, she likes to buy her chicken from a no less prestigious source nearby – Wyndham House Poultry (how I envy my sister’s shopping habits!). She says she discovered these butchers in a lovely book called Food Lovers’ London (she often refers to this book in her emails to me – I’ve got my fingers crossed that she might take me on a tour around its pages one day ;-) ).
Living slightly too far away from Borough Market for a quick shopping dash in between the school runs, I chose to use thighs from Devonshire Red chickens that I bought in my local Sainsbury’s.
So, here it is – my sister’s chicken casserole … ta daaaaa!
Italian-style Chicken Casserole
1kg free range chicken thighs and drumsticks
1 red onion, sliced
250ml red wine
1 tin of tomatoes
1 tsp smoked paprika
1 x 410g can cannellini beans, drained
1 x 450g jar roasted red peppers, drained and sliced (note: I roasted some red peppers myself to save a bit of money here)
2 sprigs rosemary, chopped
Preheat the oven to 180 degrees C/ fan 160 degrees C. In a large oven proof casserole dish, sear the chicken for 5 to 6 minutes until brown. Transfer to a plate.
Add the onions to the casserole dish and cook for 3 to 4 minutes stirring until softened. Pour over the red wine and simmer for 2 to 3 minutes to thicken.
Add the paprika, tomatoes, beans, peppers and rosemary. Put the chicken back in to the casserole dish too. Bring to the boil and cover.
Cook in the oven for 30 minutes until the chicken is tender and the juices run clear.