Delicious UK – (10)October 2019

BATCH-COOK RECIPE

Howtomakeyourlifeeasierwithonesimplerecipe?Whipupa huge

casserole, then freeze half – or the whole pot – to enjoy another day

HOWTOFREEZE

Cool,thenfreezeinanairtightcontainer(orin

individualportions)forupto3 months.Defrost

overnightinthefridge,thenreheatina saucepan

with a splash of water until piping hot throughout.

RECIPE AND FOOD STYLING: SOPHIE AUSTEN-SMITH. PHOTOGRAPH: SAM STOWELL. STYLING: DAVINA PERKINS

Creamytarragon

chickencasserole

SERVES8 (ORT WOBATCHESFOR4).

HANDS-ON TIME 30 MIN, OVEN TIME 1 HOUR

• 2 tbspoliveoil


• 12free-rangeskinless,boneless
  chickenthighs,halved


• 200gsmokedbaconlardons


• 300gbabyshallots, peeled
  andtrimmed


• 3 celerysticks,finelychopped


• 3 garliccloves,finely chopped


• 30gplainflour


• 200mldrywhitewine


• 500gbabypotatoes, halved
  iflarge


• 800mlchickenstock


• 2 tbspdijonmustard


• 3 tbspcrèmefraîche


• 2 tbspfinelychopped
  fresh tarragon

you’llalsoneed...

• Flameproof casserole with a lid

1 Heattheovento180°C/160°Cfan/

gas4.Heattheoilinthecasserole

overa mediumheat.Addthechicken

andbrownfor5 minutesoneach

sideuntilgoldenallover.Transfer

toa bowlandsetaside.

2 Addthelardonstothepanandfry

untilcrisp.Transferwitha slotted

spoontothebowlwiththechicken.

3 Addtheshallots,celeryandgarlic

tothepan,fryfora fewminutes,

thenstirintheflourwithplentyof

saltandpepper.Stirinthewine

untilthesauceis smooth,thenadd

thepotatoes,stockandmustard.Stir

wellandreturnthechicken,bacon

andanyrestingjuicestothepan.

4 Coverwiththelidandtransferto

theovenfor 45 minutes,stirring

halfwaythrough.Removethelidand

returntotheovenfor 15 minutes.

5 Removefromtheoven,thenstir

in the crème fraîche and most of the

tarragon.Adjusttheseasoningand

servesprinkledwiththeremaining

tarragonandcrackedblackpepper.

PERSERVING336kcals,13.7gfat

(4.6gsaturated),32.5gprotein,

15.1gcarbs(2.9g sugars), 1.5g salt,

2.2g fibre

make it every day.