Name: Gran’s spring chicken casserole
Yield: Serves 4
Ingredients: 2 large carrots, peeled and cut into chunks; 2 tablespoons olive oil; 1 rosemary sprig; 1 fresh bay leaf; 4 thyme sprigs; 250 ml (9 fl oz/1 cup) dry white wine; 250 ml (9 fl oz/1 cup) chicken stock; 1 handful flat-leaf (Italian) parsley leaves, roughly chopped; 2 tablespoons plain (all-purpose) flour; 350 g (12 oz) kipfler (fingerling) potatoes, scrubbed and cut into chunks; 1 tablespoon ground cumin; 2 leeks, white part only, rinsed and cut into 2 cm (¾ inch) rounds; 2 celery stalks, cut into 2 cm (¾ inch) lengths; 4 chicken Marylands (leg quarters)

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

When we were young, and whenever we were sick, my grandmother would make this dish for us. It was her somewhat heartier version of chicken soup. To this day I still make this casserole whenever I’m in need of a generous dose of comforting soul food.

Ingredients

2 tablespoons plain (all-purpose) flour
1 tablespoon ground cumin
4

Method

Preheat the oven to 180°C (350°F). Put the flour and cumin in a plastic bag or large snaplock bag and season with sea salt and freshly ground black pepper. Add the chicken pieces to the bag and toss to coat lightly in the seasoned flour.

Heat the olive oil in a large flameproof