SuperValu: Real Food, Real People

Creamy Chicken And Chorizo Casserole with Buttery Mash

This is a great recipe for those cool winter months. The chorizo gives this recipe a fantastic flavour but if you wish you could substitute it with bacon lardoons.

Method

1. Choose a wide saucepan with a thick base.
2. On a medium heat melt the butter and add the chicken pieces, cook for 5 – 10 minutes ensuring the chicken is lightly browned all over.
3. Add the chorizo, carrots, shallots, garlic and thyme and cook for an additional 5-10 minutes.
4. Sprinkle in the plain flour and mix well in to ensure that it does not stick to the base of the pan at this crucial time.
5. Next add in the white wine and again, do continue to stir the mixture because the wine will evaporate off quite quickly.
6. Boil up the chicken stock and add into the floured chicken mixture.
7. Add in the cream and allow this to thicken up.
8. Bring the mixture to the boil and then reduce to a gentle simmer.
9. Allow to simmer for an additional 10 – 15 minutes or until the chicken is well cooked through to the centre. Season lightly.

Buttery Mash

1. Place the potatoes in a saucepan and just cover with water.
2. Bring to the boil then reduce the heat and allow to simmer until softened – approximately 20 minutes.
3. Drain the water from the saucepan and add the cream and butter, mash until any lumps have been removed. Season with salt and pepper.
4. Serve immediately with the casserole for a real winter warming dinner.