This is the recipe I originally found on BBC food website, but I change it a bit to get it more flavoursome. The sauce tastes heavenly and the best way to use leftover sauce is to cook chicken pies with this sauce as a filling. I bought Le Creuset here in London a few weeks after we moved here and now I have been testing all the different casserole recipes one can do. This recipe is best made in the oven in the casserole. All the flavours get stronger and softer.
7-8 chicken thighs (skin removed) or 3 big chicken breasts bones in them
300ml vegetable stock
3/4 dl whole grain mustard
3 tbs honey
1 ts salt
1. Set the oven in 180 celsius degrees. Cook the chicken thighs in a frying pan to make them golden brown. Then remove them on a plate to wait.
2. Cook the onions so that they become brown and sweet. Whilst onions are getting cooked cut the parsnips and carrots into the long sticks.
3. Mix the vegetable stock, mustard and honey together.
4. Take your casserole. Mix the chicken thighs, onions, carrots and parsnips. Add the vegetable-mustard-honey sauce. Bring it to simmer. Add fresh thyme according to your taste. I like thyme so I add 1/2 dl of fresh cut thyme. Salt the sauce.
5. Set the lid on and put the casserole into the oven of 180 celsius degrees for 20-40 min.
6. Serve the dish with the salad.
One Sunday night we figured out that the fridge was almost empty, stores were closed and all we had was some frozen chicken, a can of beans in tomato sauce and on a plate some Hollandaise sauce left from morning… -we had a lovely English muffin breakfast- neither of us thought about dinner until it was too late and we were starving.. Because this recipe was unplanned and made of leftovers it wil lbe called a leftover beany sauce. Suprisingly it was quite nice, quick and easy..
1 big onion
1 garlic clove
1-2dl Hollandaise sauce
1 can of beans in tomato sauce
sliced chicken breast
2-3 tbs KeCap Manis
salt and black pepper
1. Cook the onions, add the chicken, add the bean sauce and finish the taste with some kecap Manis, salt and pepper.
2. Serve it with some rice.
And you will be surprised it is quite tasty isn’t it?
2-4 chicken fillets/boneless chicken breasts
100-150 goat cheese
1 tbsp fresh thyme leaves crushed/dried thyme
4-8 thin bacon slices
3-5 garlic cloves (peeled)
1-2 onions (cut in half)
salt and blackpepper
Preheat the oven to 175 c degrees. Cut the tomatoes into thin slices and place them in the bottom of the baking dish. Cut onions in half. Peel the garlic cloves. Place garlic cloves and onions in the middle of the tomatos. Dizzle with olive oil. Sprinkle salt, pepper and thyme leaves/crushed thyme on them. Cut the goat cheese into slices. Make slits in the chicken fillets/breasts, open the slits and put some goat cheese in each of them. Fold the chicken so that the goat cheese is hidden inside of the chicken fillets and wrap each one in few slices of bacon. Put the chicken on the tomato base, sprinkle some salt and pepper on the chicken fillets as well. Cover the baking dish. Bake for 40-45 minutes.
Serve with fresh French counrty bread, veggies or just simply with potatos.
Chicken à la Veronique describes my love of France.
France, the dreamland of gastronomists with its sophisticated foodculture offers an unforgettable trip for food lovers. You can find only the best what comes to the cheese, wines, cakes, breads…
This sauce à la Veronique has the flavours from the wineries..It is velvety, smooth and as its best when served with some elegant white wine.
4 chicken fillets
2 tbsp butter
2-2 1/2 dl dry white wine
2 1/2-3dl chikcen stock
1 package of green grapes
salt and black pepper
Cook the chicken fillets and put them for wait until the sauce is ready. Cook the onions. Add wine and cook until boils, then reduce the heat. Add chicken stock and cream. In the end, just few minutes before serving add the grapes, so that they stay a little bit crunchy still. Serve with the asparagus, rice and some nice white wine. Bon appetit!