This recipe was given to me by my dear friend, Emma, who is Australian. You can read more about our friendship in the blogpost titled The Pleasure of Snail Mail. For paleo readers, I suggest putting this scrumptious dish over some cauliflower "rice" pilaf or some mashed celeriac (celery root).
Chicken, Leek and White Wine Casserole -by Emma Reid
4 chicken breasts
3 rashers of bacon (This is Australian bacon, to substitute I would use either Canadian bacon 3 slices, or 6-8 slices of American bacon depending on the cut)
1/2 cup of champagne
mushrooms (cut them into quarters)
2 leeks diced
chicken stock to taste
pepper
flour
salt
1 cup dry white wine
Cut chicken into
quarters (not diced...make large quarters from the breasts)
put in a bag and coat
with flour, salt and pepper.
Brown leeks and bacon in
the pan and put to the side
Brown chicken breasts
until almost cooked through then throw bacon and leeks back into the pan with
the chicken
Add stock, wine and
mushrooms. Simmer until cooked through.
Once cooked, I put the
casserole over a small portion of cous cous (cooked with one chicken stock cube
and a tbsp of butter stirred through).
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