Autumnal Chicken Casserole by Nicola Hazel of Jannettas Gelateria in St Andrews
In 1908, Nicola’s great grandfather Bennett Jannetta started the family business at 31 South Street, St Andrews as a soda parlour and tobacconist. Her grandfather Charlie, at the same time as maintaining the ice-cream side of the business, expanded into fish and chips by opening a restaurant next door. Then in the late 1960s and 70s, Nicola’s parents expanded the range of ice-cream flavours dramatically, refurbishing the shop into a modern Italian Gelateria. Nicola and her husband Owen have now been running the business for over 21 years. Their aim is to carry on the family tradition of making the best quality gelato.
With a plentiful supply of apples always available in the garden at this time of year, Nicola enjoys making this chicken stew for her family. It’s also a great dish to place in the slow cooker and have ready for when everyone returns from work and school. Perfect served with either creamy mashed potato or even freshly baked bread.
Time to prepare: 30 minutes
Time to cook: 40 minutes
Ingredients: Serves: 4
8x chicken thigh or leg joints
40g unsalted butter
2x medium leeks (washed and sliced into 1” pieces)
2x dessert apples (washed, peeled, cored and sliced into 1” wedges)
1x tablespoon of flour
500ml cider
300g cannellini beans
4x fresh thyme sprigs
150ml double cream
Salt and pepper to season
Method
- Place 20g butter in a casserole pan with a lid. When the butter has melted and is gently sizzling, place the chicken pieces in the pan until brown all over, then remove and put aside.
- Add the other 20g butter and the leeks and brown, then add the peeled apples.
- Add the flour and mix in with the juices - being careful not to burn - then slowly add the cider, stirring to ensure a smooth consistency. Return the chicken to the pan and add the thyme.
- Place a lid on the pan and reduce the heat to a gentle simmer. Leave on the heat for approximately 40 minutes, until the chicken is cooked through.
- Once the chicken is cooked, remove from the heat, add the cannellini beans and the double cream, and simmer for a further 5-10 minutes until heated through - but be careful not to turn the beans to a pulp!
- Taste and season according to your preference, then serve.
In association with Taste Communications.
www.tastecommunications.co.uk
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