Chicken casserole. Yum. We got home yesterday after a busy weekend to be faced with that awful Sunday dilemma - what to eat? You know that feeling when you haven't got anything planned for dinner and you really can't be arsed thinking of something, let alone making it, but takeaways just don't leap out either? Well, seeing as we'd had steak, sausages and rissoles the night before (BBQ) and didn't want to eat the same, that narrowed down the choices from the freezer. Chicken, prawns or snapper.
So KB started to throw together a casserole, the first he'd done in the oven (usually being a crockpot devotee). It was so so yum - I reckon it was the lemongrass and white wine which were the star ingredients here, followed closely by ginger and soy. So, when in doubt, get the chicken out. This served 2.
750 ml chicken stock
250 ml white wine
dash dark soy sauce
pinch of salt, grind of pepper
few stalks of lemongrass, cut to fit in dish
fresh herbs (last night thyme and majoram were used)
1 onion, diced
2 cm fresh ginger, finely diced
1 clove garlic, finely diced
- Put all ingredients into casserole dish. Stir to combine.
- Cook in 180 degree celcius oven for a couple of hours (or however long you have, but no less than one hour).
- Remove and serve on mash, with veges on the side (we had pak choi, capsicum and zucchini stir-fried with some sesame oil). If the sauce is too thin, shake together some flour and milk, to stir in as a thickener.
Nb: We had plenty of sauce left at the end, so have put it in the fridge (it tasted so good) and are going to use it to make some tasty meatballs for dinner this evening. Would also be a great base for a chicken and vegetable soup!