Kevin Dundon demonstrates how to make chicken and chorizo casserole. A delicious meal made easy.
4 , diced
2 , thinly sliced
7 Ounce (200 Gram)
4 Ounce (110 Gram)
3 Clove (15 gm)
2 Ounce (50 Gram)
2 Ounce (50 Gram)
7 Fluid Ounce (200 Milliliter)
125 Milliliter (1/2 Glass)
Heat a large saucepan with a little butter.
Dice the chicken into small pieces and add to the saucepan with a little salt and pepper.
Once the chicken is sealed off add in the diced chorizo and use this to add a spiced flavour and a red colour to the pan.
Add in the thinly sliced leeks, torn wild mushrooms and the diced garlic at this stage and cook them until gently softened for approximately 4-5 minutes.
Add in the flour and mix until combined.
Put the milk and cream into a separate saucepan and bring to the boil and pour this onto the floured chicken mixture at this stage, stirring carefully as ingredients could be libel to stick and the sauce could get lumpy so make sure that you stir carefully.
Cook this mixture on a low heat for two minutes to take the taste of the flour away.
Pour in the wine at this stage and correct the seasoning.
Continue to stir, especially around the edges, until it comes to the boil again and then turn the heat right down and cook on a low heat for 10-15 minutes.
Ensure that the chicken is cooked right through to the centre and add in the chopped parsley if desired.
Serve the dish with freshly boiled basmati rice or mix into some hot coked pasta.
Chef Kevin has adapted this Casserole Recipe to suit our tastes and everyone who has tried it, loves it and ends up requesting a copy. This is a fab meal done in the same pot and with stacks of flavour like white wine. This can be a regular on your menu and a great dish to entertain friends.