A little cream lifts most dishes and this casserole is no exception. In fact, it makes the dish – perfect for the current wintry weather. Cream also helps soups become something special, and fresh fruit become a real dessert – you can also add a few toasted flaked almonds or hazelnuts perhaps.  I thought this recipe was too heavy on the onions i.e. 4 shallots PLUS a leek – but I was wrong, it’s lovely

Recipe: Chicken Cream Casserole

Ingredients: (serves 6)

6 boned, skinned chicken thighs

4 shallots (chopped)

Salt and pepper

2 large carrots, peeled and diced

4 potatoes, peeled and diced

1 leek, trimmed, cleaned and sliced

2 tbsp plain flour (I uses Doves Farm gluten free)

3 rashers smoked bacon, chopped

4 garlic cloves, peeled and chopped

1 tsp mixed dried herbs

250ml white wine

200ml water

1 chicken stock cube, crumbled

200ml cream (double or single)

2 tbsp chopped parsley

Method:

Bung everything except the cream and parsley in a slow cooker and stir. Cook on High power for about 9 hours i.e. all day for a nice supper. Just before serving, add the cream and parsley and stir. It needs no veg but you could do kale, spinach, broccoli or another green veg. And yes, you don’t need to fry the chicken first.

If cooking by the traditional method, bung everything in a heavy lidded casserole and stir. You will need more like 500ml water though, as foods dry out more in a traditional oven. Cook for 2 hours at 180 degrees Celsius. Add cream and parsley just before serving as before.  

***

Click here to buy Sarah Lockett and Penny Isaacs’ book “The Dish” (£9.95, described by MSN as ‘witty, intelligent and well thought out’) from Amazon