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Sunday 20 April 2014

Rachel Allen's Quick Chicken Casserole

Rachel Allen's Quick Chicken Casserole

This is a smart and speedy way of transforming leftover roast chicken into a completely new dish.

Serves 4

2 tbsp olive oil

15g (½ oz) butter

2 large shallots, peeled and chopped

250g (9oz) button mushrooms, sliced

125ml (4½fl oz) white wine

1x 400g tin of chopped tomatoes or 400g

(14oz) ripe tomatoes, peeled and chopped

1tbsp tomato paste or puree

1tsp sugar

2 large sprigs of tarragon and 2 tbsp chopped tarragon for sprinkling

Salt and freshly ground black pepper

400g (14oz) raw or cooked chicken , cut into roughly 1x 2cm (½ x ¾in) pieces

100ml (3½fl oz) double or regular cream

 

Place a wide frying pan or medium-sized saucepan (see tip below) on a medium heat. Add the olive oil and butter and when the butter has melted, add the shallots and mushrooms. Sauté, stirring occasionally, for 5-10 minutes or until soft and lightly browned.

Add the wine with the tomatoes, tomato paste or puree, sugar and sprigs of tarragon. Season with salt and pepper, then bring to the boil. Reduce the heat and simmer for 15 minutes.

Add the raw chicken (if using) and the cream  hen bring back up to a simmer and continue to simmer for 10 minutes or until the chicken is cooked through. If using cooked chicken, simmer for 5 minutes or until heated through. Remove the tarragon sprigs, then sprinkle over the chopped tarragon and serve.

 

RACHEL's  TIP  It's important to use a wide enough pan that when you cook the shallots and mushrooms they go brown. If the pot is too small, they won't brown properly and you'll lose some of that lovely flavour.

 

 

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