I hope you’re all good. I’m still trying to adjust to travelling for work and being out of my house four nights a week. Any tips on staying clean when away send ‘em on… This week I was very proud of myself as I swapped my straightners for my trainers in my hand luggage – go (frizzy haired) me!
Right gang today I’m going to show you how to make a Brogan family standard dinner, known simply as ‘that chicken dish.’ It’s actually a child friendly Chicken Chasseur (e.g. no wine) that my mum used to make for my sisters and I as kids. When we were asked by my Mum what do you want for dinner, we would often say ‘mammy will you make that chicken dish’, chasseur was just too advanced a word in our household in the 80’s, and now if we’d say it I think it might just sound wrong.
So unlike my mum, I’m not coating the chicken in seasoned flour, and to be honest it does make the chicken taste way better in the finished product, but as we all know nothing tastes as good as slim feels so we don’t need it. I know some of you guys use clean flours like coconut so maybe worth a try lightly coating the chicken in seasoned clean food friendly flour before cooking. I’ve not had a chance to try that (travelling – agghhh) but I did fry my chicken in coconut oil and it was fine, as in the coconut flavour didn’t come through in the finished product.
You will need:
- 4 chicken breasts (or 6 chicken thighs)
- 1 large or 2 small onions chopped finely
- 1-2 cloves of garlic crushed
- 1 tin of organic tomatoes (or blitz 6 large toms if detoxing)
- 1 tbsp tomato puree
- Chicken stock
- 1 carrot diced (optional, you can remove this if detoxing but it does work well)
- 2 sprigs of fresh thyme or 1.5 table spoons of dried thyme
- 1 bay leaf
Before we go into method, it’s a fact that chicken thighs cook way better in a casserole type dish than breasts which can dry out. The darker meat is just nicer and moister, but I didn’t have any so I just used breasts. I’m feeling a bit guilty about showing you this as I’d have liked to do it with thighs, but then again the aim of my blog it to make you confident with what you have in your house and a good cook adapts to what they have in…
Preheat oven to 180C
Put some oil in a pan and heat, chop your chicken breasts into bite size pieces and fry them until totally sealed and almost cooked, sprinkle with salt and freshly milled black pepper as they’re cooking. You might need to cook them in a few batches. If using thighs about 5 min cooking time, turning halfway though will do.
When cooked transfer them into a casserole dish.
Give the pan a wipe, add a bit more oil and add onions and fry on a med/low heat for about 4/5 mins, add the garlic cook for about 1 min then add the carrot and mushrooms. I chopped mine in slices but if you wanted you can leave button mushrooms whole or just in half - it’s as you wish.
Then add your tomato puree, tomatoes (blitzed in the blender or a tin) then chicken stock. I used a chicken jelly type stock so added ½ a can’s worth of water, but you might want to make some stock up with hot water and add that. Bring to the boil, add thyme and bay leaf and simmer for about 5 mins.
Then pour over the chicken in the casserole dish, give it a stir and put in the preheated oven (180C) for about an hour. Alternatively you can cook on the hob on a very low heat for about an hour.
If your finished dish is too watery you can just boil it to reduce the sauce down, it becomes sweeter as you do that.
Today I’m going to let my dish cool and put it in the freezer, it freezes so well, but you might like to serve yours with some wholegrain rice. Sometimes my mum would serve it with mashed potato, I’ve seen some of you on the FB group taking about cauliflower mash, this isn’t something I’ve tried but it might work too. I tend to serve mine with rice.
Next week I have a delicious winter mid-week style supper coming up.
Until then my lovelies happy cooking