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Spiced Chicken Casserole

Diet.Chef's picture
  Olive oil 3 Tablespoon
  Chicken meat 2 Pound, sliced (900 Gram)
  Shallots/Pickling onions 10
  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
  Pepper 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.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
120 Minutes
Ready In: 
125 Minutes

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