Monday, August 25, 2008

Chicken & Sultana Casserole

The slowest 2 Minute Noodles I've ever cooked! ;)

I adapted this for the slow cooker from Margaret Fulton's Book of Family Meals.

Chicken & Sultana Casserole
1/2 cup plain flour
salt & pepper
grated nutmeg
4 chicken pieces (I used thighs)
60g butter
2 tbsp oil
2 onions, chopped
8 shortcut rashers bacon, chopped
1 1/2 cups chicken stock
250g mushrooms, sliced
1 can diced, peeled tomatoes
3/4 cup sultanas

Season the flour with the nutmeg, salt & pepper, and coat the chicken on all sides.
Melt the butter in a frypan with oil, and fry the coated chicken until golden on all sides.
Remove the chicken and place into the slow cooker. In the remaining fat, cook the bacon and opnion until the onion is soft. Add any remaining flour and cook for about a minute.
Then slowly add the stock, deglazing the pan and making a nice thickened sauce as you do so.
Pour the lot into your cooker on top of the chicken.
Add the sultanas, the tomato, and the mushrooms and cook on low for about 8 hours, or until done.

About half an hour before dinner time, I added three broken up packets of 2 minute noodles, pushing them under the juice level. These soaked up all the sauce wonderfully, leaving me with no water slopping around at all. Next time I might add a little tomato paste, or another can of tomatoes (or perhaps just use the 4 fresh, peeled and chopped tomatoes the recipe called for). I also might add a tsp of curry powder, because it was nice, but a little bland. Perhaps some tarragon, or anything really, to liven it up a bit. It's very kid friendly though, everyone liked it. I served with loaf style garlic bread. Oh, that's another thing this dish could use, garlic. Tell you what, this is going to be a very different dish next time I make it. You'll only recognise it by the sultanas lol.