Chicken and Plum Casserole
|Lean bacon back rashers||2 , trimmed, chopped|
|Sunflower oil||1 Tablespoon|
|Boneless skinless chicken thighs||1 Pound, cut into 4 equal parts (450 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Shallots||6 Ounce, halved (175 Gram)|
|Plums||8 Ounce, halved or quartered (if large) and stoned (225 Gram)|
|Light muscovado sugar||1 Tablespoon|
|Dry sherry||5 Fluid Ounce (150 Milliliter, 2/3 Cup)|
|Plum sauce||2 Tablespoon|
|Chicken stock||16 Fluid Ounce (450 Milliliter, 2 Cups)|
|Cornflour||2 Teaspoon (Cornstarch)|
|Cold water||4 Teaspoon|
|Flat-leaf parsley||2 Tablespoon, chopped (To Garnish)|
|Crusty bread||1 (To Serve)|
1. In a large, non-stick frying pan (skillet), dry fry the bacon for 2-3 minutes until the juices run out. Remove the bacon from the pan with a slotted spoon, set aside and keep warm until required.
2. In the same frying pan (skillet), heat the oil and fry the chicken with the garlic and shallots for 4—5 minutes, stirring occasionally, until well browned all over.
3. Return the bacon to the frying pan (skillet) and stir in the plums, sugar, sherry, plum sauce and stock. Bring to the boil and simmer for 20 minutes until the plums have softened and the chicken is cooked through.
4. Add the cornflour (cornstarch) mixture to the frying pan (skillet) and cook, stirring, for a further 2—3 minutes until thickened.
5. Spoon the casserole on to warm serving plates and garnish with chopped parsley. Serve with chunks of bread to mop up the fruity gravy.