This article was written for Annabel & Grace, which is now part of Rest Less.
I find it interesting that the addition of one unusual ingredient can make a real difference to something like a chicken casserole. I apologise for the photograph but it was so scrummy that we forgot to take a pic before we’d eaten most of it. So what was the difference? Well it was dolmades. I’ve adapted the recipe from one I found in the Royal Academy’s Artists’ Cookbook. Will DEFINITELY be making this again soon.
Chicken Casserole with a differenceCourse: Main Meals
Stuffed Turkish vine leaves (the ingredient that makes the vital difference) are readily available in supermarkets and delis.
4 small bone in chicken thighs (skinless)
2 carrots, finely sliced
2 – 3 large shallots, diced
Mushrooms, standard pack, peeled and left whole
150ml of chicken stock
Small glass of white wine
Tin or jar of Turkish vine leaves stuffed with rice
- Put the chicken thighs into a lidded casserole dish, then add the carrots, shallots, bay leaves, mushrooms followed by a layer of stuffed vine leaves.
- Pour over the chicken stock and white wine and season with salt and pepper.
- Put the lid on and cook in 170 degrees oven for 1 hour 40 mins.
- Perfect with a baked potato lavished with lots of salt flake butter. Reheats very well the next day.