The day time temperature has dropped to 24.5°C which means it is chilly by usual standards so a casserole is called for with plenty of wine (in the casserole). This feeds two peckish people who are feeling the cold.
2 chicken legs, cut into thighs and drumstick, skin removed, bones-in
1 x 75cl bottle dry white wine
200ml chicken stock
2 carrots, peeled and diced
2 leeks, cleaned, trimmed and sliced
1 celery stick, sliced
1 turnip, peeled and diced
3 sundried tomatoes (in oil)
2 garlic cloves, peeled, smashed and chopped
1 bay leaf
1 tablespoon dried mixed herbs
1 tablespoon cornflour
1/2 teaspoon turmeric
1/2 teaspoon dried mustard powder
1 teaspoon tomato puree
Freshly ground pepper
In a food bag add the flour, turmeric, mustard, salt, pepper and a sprinkle of dried herbs. Add the chicken pieces and give everything a good shake. Shake off excess flour from the chicken pieces.
Pour a glug of olive oil with a knob of butter into a large pan and place over low to medium heat. Slowly and gently brown the chicken. When brown remove and set aside covered loosely in foil.
In the same pan add the leeks, carrots, turnip tomatoes and celery, add a little more oil if necessary. Sauté for 15 minutes so that the vegetables are starting to soften. Add the garlic, tomato puree and bay leaf, cook for one minute. Stir.
Turn up the heat and add the wine. Cook rigorously for 5 minutes or more so that the wine has reduced somewhat.
Add back the chicken then pour over the stock and sprinkle with the remaining dried herbs. Turn the heat to low add a lid and let things simmer for 45 minutes. After this time check the chicken for doneness. If there’s still too much liquid then remove the chicken and fire up the heat for a couple of minutes.
Serve with potato and sweet potato mash.