Spiced Chicken Casserole
|Olive oil||3 Tablespoon|
|Chicken meat||2 Pound, sliced (900 Gram)|
|Carrots||3 , chopped|
|Chestnuts||2 Ounce, sliced (60 Gram Or 1/2 Cup)|
|Slivered almonds||2 Ounce, toasted (Or Flaked, 60 Gram Or 1/2 Cup)|
|Freshly grated nutmeg||1 Teaspoon|
|Ground cinnamon||3 Teaspoon|
|White wine||1⁄2 Pint (300 Milliliter Or 1 1/4 Cup)|
|Chicken stock||1⁄2 Pint (300 Milliliter Or 1 1/4 Cup)|
|White wine vinegar||6 Fluid Ounce (175 Milliliter Or 3/4 Cup)|
|Chopped fresh tarragon||1 Tablespoon|
|Chopped fresh flat leaf parsley||1 Tablespoon|
|Chopped fresh thyme||1 Tablespoon|
|Grated orange rind||1 Tablespoon (From 1 Fruit)|
|Dark muscovado sugar||1 Tablespoon|
|Black grapes||4 1⁄2 Ounce, halved (Use Seedless Variety, 125 Gram Or 3/4 Cup)|
|Herbs||1 Teaspoon (To Garnish)|
|Wild rice/Pureed potato||1 1⁄2 Cup (24 tbs)|
|Sea salt||To Taste|
1. Heat the olive oil in a large saucepan and fry the chicken, shallots or pickling onions, and carrots for about 6 minutes or until browned.
2. Add the remaining ingredients, except the grapes, and simmer over a low heat for 2 hours until the meat is very tender. Stir the casserole occasionally.
3. Add the grapes just before serving and serve with wild rice or pureed potato. Garnish with herbs.