Blog of Justin Cheuk, home to writing on London, Hong Kong, Studying Abroad, Trains and Travels.

Slow-Cooked Chicken and Red Wine Casserole(?)

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Justin Cheuk: When HK Meets UK
2015-03-06 20.27.44

My camera is rubbish. Apparently B&W can save photos

Due to the end-of-term shenanigans (otherwise known as ‘I AM NOT GOING TO DO ANYTHING!!’); this article had taken a good while to surface. Just as well that I’ve made something a bit more… substantial last week:

Desperate essay deadline times called for extravagant and elaborate de-stress measures. Due to the summative woes, I’ve decided to drum up a dish that requires more steps. Supposedly a casserole.

(You might have seen from previous editions of these posts that, what I largely did was to BUNK FOOD INTO cooking devices. Despite the more sophisticated process of cooking this dish, the primary premise has not changed. I WOULD FINALLY BUNK THE FOOD INTO A SLOW COOKER)

I searched through a bunch of recipes fitting a BIG DINNER and came across this one from BBC Good Food. Other than the lack of dumplings, much of this dish remained. However, owning to the fact that I’ll probably never use redcurrant sauce in my cooking ever again, I did not strictly follow the whole recipe.

Ingredients

  • Chicken pieces, 2-3 per person. To accommodate housemates who dislike boned chicken I used boneless ones too. Although this would later turn out to be unnecessary as the hours of slow cooking proves to be an excellent deboning process
  • Bacon slices, about 4-5. FEEDBACK A: don’t cut them too thin. They would disappear.
  • For the Sauce: 3-4 tablespoons of Plain Flour; same for Olive Oil; Chicken Stock Cube; Bay Leaves;
  • 3 Onions (cut in wedges) and 4 Garlic cloves (chopped)
  • The two funky replacements
    • Rather than redcurrant sauce: Couple of tablespoons of Guildford Cathedral Strawberry Jam. Only in Durham would produce from Guildford be so readily available in a student house…
    • Rather than zest: Skin of the clementine I’ve just eaten. FEEDBACK B: seriously a little would do.
  • RED WINE. Just pour in half a bottle. I bought the cheapest bottle from Tesco, the English Silver Bay for £2.99. As a low-alcohol (8%) wine, it’s actually really, really nice for both cooking and drinking the rest afterwards! WOULD RECOMMEND.
  • Condiments: oregano
  • A LOT OF POTATOES TO FEED PEOPLE

The cooking steps are again not difficult when using a slow cooker.

1. Fry the chicken with garlic and oregano until brown, then transfer to the slow cooker. Do the same with the bacon strips.

2. I served this with roasted potatoes (due to a problem outlined below), but you could also have placed it in inside the slow cooker; you’d need to boil it first, though.

3. Time for my signature move. PUT onions, chicken stock, flour, olive oil, bay leaves and red wine ALL INTO THE SLOW COOKER. FEEDBACK C: there *is* a need to calculate how much you can actually fit into a slow cooker beforehand to avoid overspill.

4. Also, add in the strawberry jam and clementine peel.

5. Put the slow cooker on High and leave it (best bit of the job) for 6 hours+.

Upon your return to the house, you should be welcomed by a nice scent of casserole that should bring you tears of joy but also drumrolls from the stomach. The chicken would also be loose and succulent that bones shall no longer be a problem.

Eat. Consume. Enjoy. Devour.

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