As a run up to Christmas, I shall be cooking Anglo Indian recipes this entire fortnight. Pies and puddings. Casseroles and curries. A delectable spread of Anglo-Indian delicacies that we adore and relish.
And this evening, I fancy a Chicken Casserole. The Anglo Indian way. A delectable medley of chicken and vegetables. Cooked in white wine. Perfumed with peppercorns and fresh herbs. Baked to perfection. Finished with white sauce and loads of fresh cream.
Exactly what I was yearning for this chilly evening !!!
Chicken Casserole, the Anglo Indian Way
Chicken Casserole. The Anglo Indian way. A delectable medley of chicken and vegetables. Cooked in white wine. Perfumed with peppercorns and fresh herbs.
Ingredients
- 500 g chicken drumsticks preferable
- 200 g chicken sausages cut into halves length-wise
- 150 g button mushrooms peeled and cut into halves
- 100 g cauliflower cut into big florets
- 8-10 baby carrots peeled and halved length-wise
- 100 g french beans
- 100 g shallots
- 200 ml white wine
- 30 g plain flour
- 3/4 cup milk
- 100 ml fresh cream whipped
- 2 tbsp black pepper powder freshly ground
- 10-12 black peppercorns
- 1 tsp thyme
- 4 tbsp butter
- 2 tsp oil
- salt to taste
Instructions
- Pre-heat the oven to 175C.
- Heat oil and 1 tbsp butter in a cast-iron casserole. Sear the chicken pieces over a high flame till they take on a light brown, keep aside.
- In the same casserole, saute the cauliflower florets and shallots for 3-4 mins till they catch just a speck of brown. Keep aside.
- Add 2 tbsp of butter to the casserole, add the peppercorns and saute for a minute or two. Switch off the flame.
- Return the chicken, cauliflower florets and shallots to the casserole.
- Now add the carrots, french beans, mushrooms and sausages. Sprinkle in the salt, black pepper powder and thyme.
- Pour the white wine and 100 ml warm water, cover the casserole and transfer it to the pre-heated oven. Cook for 35 minutes till the chicken is tender.
- Heat a pan over a low flame, add 1 tbsp of butter and the flour, stir continuously until the butter has melted. Cook for 1 -2 minutes. Now whisk in the milk gently using a balloon whisker or a wooden spatula.
- Bring to a simmer, sprinkle in the salt and black pepper, stir continuously to ensure that there are no lumps and the sauce is not sticking to the bottom of the pan.
- Cook for 3–4 minutes until the sauce has thickened. Keep aside. Allow to cool to room temperature.
- Now add the whipped cream to the sauce, stir well to mix.
- Carefully remove the casserole from the oven. Uncover and pour the sauce gently over the chicken and vegetables.
- Return the casserole to the gas stove, bring to a simmer over a medium flame and continue to cook for a further 5-7 min till the sauce has thickened.
- Adjust seasonings. Add more black pepper if you like the heat. Serve hot.
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