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Cass Abraham’s Cape Malay lamb curry

2 hours

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Thyme, chicken and baby vegetable casserole

By Phillippa Cheifitz

Serves 4 - 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

8 free-range chicken portions
2 tablespoons sunflower oil
1 sweet onion, finely chopped
1 stick celery, finely chopped
2 cups chicken stock
1 cup dry white wine
150-250 g whole baby carrots, peeled
150-250 g whole baby turnips, scrubbed
150-250 g whole baby parsnips, peeled
150-250 g baby leeks, split lengthways
Handful of fresh thyme
Sea salt and milled black pepper, to taste

On the side:

Thick garlic mayonnaise (optional)

Method

Preheat the oven to 190°C.
In a flameproof casserole, first brown the chicken portions in the hot oil. Remove and season.Reduce the heat and stir in the onion and celery, adding a little salt and a little more oil if necessary.
Cook gently until softened. Pour in the stock and wine and bring to a bubble. Add the chicken, prepared vegetables and thyme.Cover with a sheet or two of oiled greaseproof paper and the tight-fitting lid.
Bake for about 45 minutes or until all is tender.Check seasoning.
Serve in wide bowls, withspoons for the broth. If you like, add a dollop of mayonnaise.

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Thyme, chicken and baby vegetable casserole

Thyme, chicken and baby vegetable casserole

Ingredients

Method