My parents live in a small village on Bodmin Moor. The weather can be very cold and bleak there in winter. After long walks out on the bitterly cold moors we would venture home to the smell of this delicious chicken casserole slowly cooking in the oven. My kids really enjoy this too.
Ingredients
4 Corn-fed chicken quarters (skin-on)
1 onion, finely chopped
4 carrots, peeled and chopped
2 cloves garlic, peeled and roughly chopped
4 slices of pancetta, cubed
Bowl of frozen peas
1 organic chicken stock cube or pint fresh stock
8 chestnut mushrooms, cleaned and cut into quarters (optional)
salt & pepper
2 springs rosemary or thyme
Method
Heat the oven to 180 centigrade
Heat 1 tbsp olive oil in a casserole dish. When hot, add the chicken portions. Fry on both sides until the skin is golden brown. Remove from the pan and put aside on a plate. Add the pancetta to the hot oil and fry until golden and crisp. Add the onions and garlic and cook until soft and the onions are transparent. Add the carrot and mushrooms (if using) and fry for a further 3-4 mins.
Return the chicken portions to the pan, carefully placing them (skin-side up) on top of the onion & pancetta mix. Add two sprigs of rosemary or thyme, 1pt of chicken stock and season with salt and pepper.
Place the casserole dish into the oven (no lid required). Cook for approx 60 mins (until chicken is cooked through). Stir the frozen peas into the pot 5 mins before the end of the cooking time.
Remove from the oven. You may wish to mix 1 tsp cornflour with a little water to thicken the sauce before serving.
The casserole can be served with crusty bread, rice or mashed potatoes.
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