THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
One Pot Casserole Chicken - Potatoes
Description
Put everything in a casserole dish, pop it in the oven and enjoy the evening while it cooks away. As the title suggests, this recipe combines chicken and potatoes with melting leeks, a good stock flavoured with garlic and fresh parsley. I often prepare it in advance, right up to the oven stage, and then leave the casserole in the fridge. An hour before dinner, just pop it in the oven.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Wash and dry the chicken thighs and season with salt and paprika.
2. Melt the butter with the oil in an ovenproof casserole dish and brown the chicken thighs on both sides (they should not be completely cooked).
3. Wash the potatoes. If they are new, cut them into quarters with the skin. If not, peel them.
4. Slice the leeks and chop the parsley.
5. Add the potatoes, leeks, parsley and chopped garlic to the casserole dish. Put the chicken thighs back on top and pour in the stock.
6. Cover and bake at 200°C for 40 minutes.
7. Serve piping hot straight from the oven.
THERMOMIX® METHOD.
