I love food this time of year . . . I know I say that all year round, but this is the time of year that we really start to get stuck into comfort foods . . . winter warmers . . . rich soups, stews, casseroles and bakes.
Food that, with the exception of a few small prep details, pretty much cooks itself. Simple and wholesome ingredients, but let me tell you . . . more often than not there it nothing simple at all about the flavours! Most pack a very delicious punch!
I've always been the kind of person that has been able to put things together and come up with something satisfyingly delicious . . . things like this Chicken, Bacon and Leek Casserole I am showing you here today.
It's simple. It uses stuff you most likely have in your fridge, larder and freezer right now. It tastes fabulously delicious, and it basically cooks itself. I like to serve it with some fluffy mash.
The Toddster is a real mash lover. I like to cook some greens on the side as well, just for some colour and vitamins. Today it was sprout tops. I do hope you will give it a try., and when you do that you'll come back and tell me how much you loved it! It may not look very exciting, but dull this isn't!
*Chicken, Bacon & Leek Casserole*Serves 4
2 stalks of celery1 large carrot, peeled and sliced
salt and pepper to taste
Preheat the oven to 180*C/350*F/ gas mark 4.
Add the wine and chicken stock. Bring to the boil. Reduce to a simmer and stir in the flour/water mixture. Cook stirring until the mixture begins to thicken. Cover tightly and then transfer the casserole to the oven. Bake, covered, for about 45 minutes. Uncover and bake for 15 minutes longer, until the chicken and vegetables are very tender.
Serve hot with some mashed potatoes and crusty rolls.