Gran’s spring chicken casserole

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

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

Stew
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