Succulent
chicken pieces, sweet potatoes and velvet-textured butternut complement
each other in this fuss-free casserole. The addition of Swiss chard,
leeks and courgettes makes it a balanced one-dish meal.
Use fruity
white wine and the sweet-sour juice of a fresh orange to add a tart
note. Mustard powder, a touch of chilli, tarragon and sea salt are
the simple seasonings. Two spoonfuls of olive oil add an indispensable
last touch.
This is
a good mid-week family dish and one that guests will appreciate
too. Serve it with bread to dunk in the delicious soupy juices.
INGREDIENTS:6-8
chicken portions, skin and fat removed
100
g Swiss chard
1
large onion, peeled and cut into eighths
3-4
baby leeks, neatly trimmed, cut into short lengths
12
courgettes, washed, trimmed and sliced
2
tsp mustard powder
1/2
tsp dried chilli
sea
salt and milled black pepper
2
medium size sweet potatoes, peeled and thickly sliced
4
medium-thick slices butternut, peeled and halved
1
tbsp sugar (optional)
zest
and juice of 1 large orange
125
ml fruity white wine
125
ml cold water
a
large sprig of fresh tarragon or 1 tsp dried
30
ml olive oil
You will need: chopping
board, cook’s knife (keep your knives sharp, use a steel for this. It is worth your while owning a couple of really good
knives), vegetable peeler, stiff brush, zester, orange squeezer, small saucepan,
deep casserole with a lid or heavy quality aluminium foil.
STAGE
1:
Preheat oven to
180°C. Use a combination of chicken thighs and drumsticks or
simply drumsticks. Trim off skin and excess fat, particularly from
thighs.
It
is not necessary to dry either the chicken portions or vegetables after
rinsing. Wash leeks well to remove residual grit. The best way is to
halve them lengthways and soak them in a sink full of water.
Courgettes
can also be gritty - rinse them well under running water before
slicing.
STAGE
2
Scatter spinach, onions, leeks and courgettes over
the base of the casserole. Season with salt, pepper and half the mustard
and chilli.
Add chicken, more salt and pepper and remaining
mustard and chilli. Cover with potatoes and butternut. Sprinkle with
sugar and orange zest.
If the sweet potatoes and butternuts are
full-flavoured you can omit the light scattering of sugar.
STAGE
3:
Heat
wine for a minute or two, uncovered, to reduce, and pour into casserole
with orange juice and water. Strip tarragon leaves and sprinkle of
chicken. Drizzle with olive oil.
Depending
on the style of casserole dish you are using, you may have to adjust the
time and allow an extra half an hour.
Use
a fruity wine as the slight sweetness complements the potatoes and
butternuts.
STAGE
4:
Cover
and bake at 180°C for between 1 - 2 hours. Check the casserole
occasionally during cooking as you may need to you may need to add a
little extra water, which is fine. You do not need to add extra wine or
orange juice. Uncover during the last 20 minutes to allow the chicken
and potatoes to crisp.
COOK'S CLASS