This fabulous recipe is Nigella’s which I have adapted for stoneware use. This essentially means it has become a “Chuck and Bung” recipe with no need to return to the oven until its cooked – my favourite!!
The fabulous smell as this cooks is really summery which, obviously right now is perfect, though I am convinced I shall be making it in the depths of winter too as it is a real hit with ALL the family!
My final comment on this recipe is that it has completely removed the fear of boning a whole chicken myself. I followed a brilliant video that The Pampered Chef team posted (http://www.youtube.com/watch?v=eiwHpDtZHOE) and I LOVE that I have gained a new skill in the kitchen.
- 1 chicken (approx. 2.25kg / 4½lbs) cut into 10 pieces
- 1 bulb of garlic (separated into unpeeled cloves)
- 2 unwaxed lemons (cut into chunks using Veggie Wedger)
- 1 handful fresh thyme
- 3 tablespoons olive oil
- 150 ml white wine
- black pepper
- Pre-heat the oven to 145°C fan/ 160°C/gas mark 3/325ºF.
- Put the chicken pieces into Rectangular Baker and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
- Sprinkle over the white wine and grind on some pepper.
- Pop into the oven for approx 1 hr 45 mins. Serve with new potatoes and green beans.
This recipe has been adapted from a Sainsbury’s magazine article and is really, really tasty and easy and serves lots of people, or one family twice (I love having a second meal ready to go in the freezer!) There is some time involved in the cooking but once in the oven it barely needs touching again!
1.25kg diced pork shoulder
50g plain flour, seasoned
about 6 tbsps sunflower oil
3 large onions, peeled and thickly sliced
1 head celery, trimmed and roughly chopped
900ml dry cider or apple juice (if you prefer for children)
4 tbsps cider vinegar
4 sprigs thyme
2 bay leaves
500g Chantenay Carrots, trimmed and halved lengthways
- Preheat the oven to 150°C, fan 130°C, gas 2. Toss the pork with the flour. Heat 1 tbsp of oil in Family Skillet, add about a third of the pork (don’t overcrowd the pan) – and fry until browned and crusty (keep any leftover flour to one side). Remove to a plate and brown the rest of the pork in batches, adding more oil as needed.
- Meanwhile, add a further 2 tbsps of oil in the large Stockpot, add the onion and cook for 8-10 minutes over a medium heat, stirring, then add the celery and cook for about 5 minutes more until the vegetables start to brown.
- Stir in any leftover flour to the vegetables. Add the browned pork, cider, vinegar thyme and bay leaves. Bring to the boil.
- Cover and place in the oven for 1 hour.
- Add the carrots to the casserole and return to the oven for 1 hour more until the meat and vegetables are tender.
It is fine to make the casserole several hours ahead and reheat it. It is also possible to freeze it at this point. Defrost thoroughly before using.
Filed under Other, Pans, Pork