Archive for the ‘Casseroles’ category

Chicken and Bacon Casserole

December 10, 2009

In America, we aren’t terribly familiar with Rachel Allen which is a shame.  She is Irish and she has published some really good cookbooks.  This recipe is based on her Chicken and Bacon Casserole found in Rachel’s Favorite Food, @2004, Gill & McMillan.

Please don’t judge the recipe by the lousy photos!







Chicken and Bacon Casserole
1/2 – 1 pound Bacon
4 tablespoon Olive oil ; divided
1 Chicken ; cut into pieces
12 Baby carrots
10 Baby onions ; peeled
8 cloves Garlic ; peeled
14 ounces Chicken stock
2 sprigs Rosemary (or thyme or sage)
1/2 cup White wine
Cut bacon into 3/4 inch pieces.  Put into a small saucepan of cold water and bring upt to a boil (in order to remove excess salt).  Drain and dry with paper towels.  Heat 2 tbsp of oil in a frying pan and cook bacon until crisp.  Drain on paper towels then transfer to dutch oven.

If desired, toss the chicken pieces with flour and a little salt and pepper.

Fry the chicken pieces until golden, adding additional oil if necessary.  Remove to dutch oven.  Saute the carrots, onions and garlic for a minute, seasoning with salt and pepper and add to oven.  Deglaze the frying pan by adding the wine and then stock, scraping up any browned bits on the bottom of the pan.  Transfer to dutch oven, add a sprig or two of rosemary.

Bake at 375 for 1 hour.

Strain the juices and spoon off the fat on the top, if desired.  Thicken with some roux.

Sprinkle with chopped parsley.

It’s Thyme to Eat!


Turkey Tetrazzini

December 9, 2009

This recipe starts with fresh mushrooms.  I. Love. Fresh Mushrooms.

Make the sauce.  You could use milk instead of cream but why would you want to?

It looks pretty if, during the last 5 minutes, you sprinkle the breadcrumbs only around the edges and you sprinkle the center with fresh minced parsley.

This recipe is based on a Ham Tetrazzini recipe by Diana Rattray which can be found here. 

Turkey Tetrazzini

  • 1-2 tablespoons butter
    8 ounces sliced mushrooms, fresh
  • 1/4 cup chicken broth
  • 1/2 cup butter or margarine
    1/2 cup all-purpose flour
    1 cup heated milk
    1 cup heated chicken broth ; low sodium
    1/4 teaspoon pepper
  • 1/2 teaspoon salt
    1/8 teaspoon ground nutmeg
    1/4 cup dry sherry
    3/4 cup heavy cream
    1 pound thin spaghetti
    2 cups chopped cooked turkey
  • 1/3 cup grated Parmesan or Romano cheese
  • Buttered bread crumbs
  • 1 tablespoon minced fresh parsley

Melt 1-2 tablespoons butter in a large skillet over medium.  Cook, stirring frequently, over medium heat until mushrooms release their moisture and brown slightly.  Deglaze pan with 1/4 cup chicken broth.  Remove from heat.

Melt  1/2 cup butter in a medium saucepan over medium heat.  Stir in 1/2 cup flour, cook about 1 minute. Combine milk and broth; stir into roux.  Cook, stirring constantly, until thickened.  Stir in sherry. Remove from heat and add salt, pepper, nutmeg, cream and turkey.

Meanwhile cook spaghetti according to package directions.  Drain.

Combine mushrooms, spaghetti and sauce mixture.  Pour into greased 13 by 9 inch baking dish.  Cover and bake at 350 for about 30 minutes until bubbling around the edges.  Uncover sprinkle with grated parmesan and buttered bread crumbs.  Bake for an additional 5 minutes until breadcrumbs  golden brown.

(Please ignore the dots.  They don’t mean anything, I just can’t figure out how to get rid of them).

It’s Thyme to Eat!