Gran’s spring chicken casserole

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

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

Spring

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