Summer Chicken Casserole

Chicken Casserole

After April’s Month of Slow Cooking, I have used our Slow Cooker occasionally, for doing stock and things like that. However, this recipe worked really well in the Slow Cooker, and tasted amazing. It was an adaptation of a dish on Saturday Kitchen, but Saturday Kitchen hasn’t quite caught up with the technology of the Slow Cooker yet.

It makes a really good, easy, one pot meal, and I can confirm that it went down well with Ben too. Putting the lemon in the stock makes it really flavoursome and the chicken was perfectly tender – slow cooking it avoided the sometimes dry texture that can happen with chicken breast. I used courgettes and spinach because they are in season, but I’m sure this is one of those recipes which could be easily adapted.

I’m entering this for June’s Simple and In Season, which I have entered before, and in Credit Crunch Munch, which I haven’t entered before. Credit Crunch Munch is run by Fab Food for All and Fuss Free Flavours and this month it is hosted by Anneli from Delicieux.

Summer Chicken Casserole

Serves 3 (or 2 adults and 3 baby meals)

Ingredients

  • 3 chicken breasts
  • 1 lemon
  • 500ml chicken stock
  • 3-4 sprigs thyme
  • 500g new potatoes
  • 2 courgettes
  • 100g baby spinach
  • Handful parsley
  • 5-6 sprigs mint
  • 1 clove garlic
  • 4 tbsp olive oil
  • 1 tsp capers
  • 1 tbsp red wine vinegar

Method

  1. Cut the chicken in half and place into the Slow Cooker.
  2. Halve the lemon and add to the Slow Cooker with the thyme and chicken stock. Cook on High for 2 hours (3 hours in total).
  3. 1 hour before serving, parboil the potatoes for 5 minutes. Add the potatoes to the Slow Cooker.
  4. 10 minutes before serving, dice the courgette and add to the Slow Cooker. Add the spinach.
  5. Put the parsley, mint, garlic, olive oil, red wine vinegar and capers into a blender and whizz together.
  6. Serve the casserole and drizzle the sauce on the top.

Credit-Crunch-Munch

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Roasted Vegetable Salad

Winter Salad

After a week away on holiday, with plenty of cake, lunches out and the occasional glass of wine, I felt the need to have a mini-health kick today. The problem with health-kicks at this time of year is that the cold weather isn’t conducive to eating cold salads. I don’t want to eat imported tomatoes and cucumber in March; I want to make the most of what the British seasons have to offer.

This warm salad is delicious, filling, and really healthy. Just by looking at the colours on the plate, you know it has all the good stuff in it. The yellow beetroot was an absolute find; I like the taste of beetroot but hate the purple appearance, and the way it stains everything else on the plate. I’ve tried to grow yellow beetroot before, but have had no success. I found this one in Booths in Clitheroe, which is a lovely supermarket, stocking lots of seasonal fruit and vegetables.

The roasted apple really ties all the flavours together, and marries well with the celeriac and goats cheese in particular. I didn’t make a dressing, although it occurs to me that one based on cider vinegar would work well.

I am submitting this in March’s Simple and in Season. This month, it is hosted by Chez Foti. It’s a great idea and I’m hoping this will be a blogging challenge that I’ll return to again and again.

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I was hungry, so the quantities here served me alone. Please don’t judge me for that – it’s mostly vegetables!

Ingredients

4 small carrots, peeled
1/4 celeriac, peeled
1 apple
1 golden beetroot, peeled
Thyme
50g hard goats cheese

Method

1. Preheat the oven to 160C.

2. Chop the vegetables and apple into similar sized pieces, reserving 1/4 of the beetroot.

3. Arrange the vegetables on a baking tray, drizzle with olive oil and season. Scatter over the thyme leaves.

4. Roast in the oven for 20 minutes until the apple is very soft and the other vegetables are soft.

5. Arrange the roasted vegetables on a plate. Thinly slice the reserved beetroot. Place the raw beetroot on top of the vegetables.

6. Cut the cheese into small chunks or slivers. Scatter over the vegetables.

Winter Salad

I am submitting this in March’s Simple and in Season.