When I think of stew, I think of beef stew, enriched with red wine and lots of parsnips. Casserole however, conjures up a different dinner, something lighter with more greenery. Am I wrong? Quite possibly, but I had a lone chicken thigh left in the freezer so casserole it was to be.
Into my lovely crockpot went a chopped onion, a parsnip, four carrots and the ends of the asparagus that I bought last week. It’s absolutely delicious steamed, but the bottom part is a bit woody. So I tailed the stalks and threw the ends into the casserole. I ate steamed asparagus yesterday with sausages, and I saved the water leftover. This was the basis of my stock.
The chicken thigh was nestled in the middle and the pot went into the oven at 150 degrees for an hour and a half. Then it was whisked out, the chicken was pulled away from the bones, the flour paste was stirred through and I added some kale to boot.
After a final half an hour in the oven, my casserole was ready. It was truly delicious. Such a simple supper, it made three lunchtime-sized portions. Yes, there is very little meat, but when the vegetables are so fresh and tasty, it doesn’t make much of a difference to me. I’m looking forward to my lunch tomorrow already.
PS The British strawberries I bought in Sainsbury’s this week are perfect. Ripe and sweet and delicious in porridge. Just thought I’d pass on the seasonal food love 🙂