Chicken casserole with verjuice, grapes and cream
Photo by Elizabeth Clarkson
A stunning chicken dish packed with flavour and texture, perfect for entertaining or a special mid-week meal.
- Preheat the oven to 180C. Place a casserole dish suitable for stovetop use over a medium heat with the oil. Place the chicken pieces in the oil and let the skin colour to a golden brown. Season with salt and pepper.
- Quarter the mushrooms, add to the pan and leave for a couple of minutes, then add the verjuice and bay leaves. Cover with a tight-fitting lid and place in the oven. Cook for 45 minutes, then remove the chicken from the oven. Lift the meat out and into a warmed serving dish, then put the casserole dish over a medium heat on the stovetop. Add the stock and bring it to the boil.
- Pour in the cream and simmer until the bubbles start to become small and tightly bunched. Add the seeded grapes and quartered tomatoes, season with salt and pepper and cook until the sauce reduces and thickens. Chop the chives, stir through the sauce, then check the seasonings.
- Pour the sauce over the chicken and serve, preferably with mashed parsnips.