Chicken & Pear Casserole

This really is a simple-to-prepare casserole, making the most of autumn fruit to give a delicious flavour.

1 large onion, peeled and sliced
4 British chicken breasts, quarters, or 8 chicken thighs
1 tbsp oil
1 small can prunes
4 small pears, cored and quartered
150ml/ ¼ pt white wine
salt & pepper to taste

Method:

1. Heat the oil in a large frying pan and fry the onion for about 3-4 minutes. Add the chicken and fry for a further 5 minutes.
2. Drain the prunes, reserve the syrup and make up to 150 ml/ ¼ pt with water.  Place the prunes and pears in the pan, add the prune syrup, wine and salt and pepper.
3. At this stage either place a lid on the pan and simmer on the hotplate or place in an oven heated to Gas 5/190C for 45min or until the chicken is cooked.
4. Serve with jacket potatoes or rice and seasonal vegetables.

Coq au Vin

Enjoy this classic dish on a chilly evening with friends - gorgeously warming and very satisfying!


SERVES 4

1 Chicken, jointed into 8 pieces
2 tbsp Rapeseed oil
30g Butter
20 Shallots, peeled and left whole
315g Small button mushrooms
150g Pancetta, cut into lardons
2 Garlic cloves, peeled and crushed
2 tbsp Plain flour
400ml Red wine
100ml Cognac
450ml Chicken stock
1 Bay leaf
1 Sprig Thyme
2 tbsp Parsley, finely chopped
Sea Salt and freshly ground Black Pepper

Preheat the oven to 180 deg C/350 deg F/Gas mark 4. Heat half the oil and butter in a large casserole dish and brown the chicken pieces well, ensuring the skin becomes crisp and brown. Set aside.
Melt the remaining butter with the oil and the shallots, mushrooms and pancetta. Cook for 10 minutes until well browned, stirring regularly to ensure even browning. Add the garlic and cook for 2 minutes. Add the flour and cook for a further minute.
In a seperate pan bring the red wine to the boil and reduce by half. Pour the cognac into a jug and light carefully with a long match. Pour into the casserole and shake the pan until the flames subside.
Add the reduced red wine and chicken stock, return the chicken pieces to the pan and add the bay leaf and thyme, seasoning with sea salt and black pepper.
Cover the casserole and cook in the preheated oven for one hour.
Serve garnished with parsley with plain boiled potatoes.


Original recipe by Rachel Green. As featured in Good Taste Autumn/Winter 2009