Creamy Chicken And Chorizo Casserole with Buttery Mash

by SuperValu

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.

4 people 40 minutes 20 minutes

Ingredients

2 - Carrots thinly sliced
1 L Chicken Stock Cube
50 g Chorizo Sausages diced
1 glass Dry White Wine
1 tsp Plain Flour
25 g SuperValu Butter
50 ml SuperValu Cream
1 kg SuperValu Fresh Chicken Fillets jointed
1 tsp SuperValu Fresh Thyme
3 cloves SuperValu Garlic very finely diced
0 - SuperValu Salt
2 - SuperValu Shallots peeled and finely diced

Buttery Mash

60 g SuperValu Butter
60 ml SuperValu Cream
6 large SuperValu Potatoes
0 - SuperValu Salt

Method

Choose a wide saucepan with a thick base.
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.
Add the chorizo, carrots, shallots, garlic and thyme and cook for an additional 5-10 minutes.
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.
Next add in the white wine and again, do continue to stir the mixture because the wine will evaporate off quite quickly.
Boil up the chicken stock and add into the floured chicken mixture.
Add in the cream and allow this to thicken up.
Bring the mixture to the boil and then reduce to a gentle simmer.
Allow to simmer for an additional 10 - 15 minutes or until the chicken is well cooked through to the centre. Season lightly.

Buttery Mash

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