I'm presuming things like a mild chicken korma aren't suitable? Or some sort of mash-topped pie (Shepherds/Cottage/Fisherman's...)? I don't have any chicken recipes, being veggie, but this is nice and adaptable, and also one of my all-time favourite comfort foods. It's a bit calorific and Northern-European-Winter, but you may find it suitable.
Scalable by the size of dish/number of people you want to feed - quantities are per person, I usually do for four.
5 small waxy potatoes (floury potatoes would likely disintegrate) little bit of oil stock sage (optional, but nice)
other stuff: I add about a handful of sweetcorn and 1 small onion per person. Other suggestions would be nicely meaty mushrooms, a couple of rashers of bacon per person, or a sausage.
Preheat the oven to 180*C
Wash the potatoes, and peel them if you feel like it. Slice them (and here my instructions read "no thicker than a pound coin" - call it about 5 mm or a couple of quarters stacked?) Fry the potatoes until they're slightly coloured on each side. Tip out onto kitchen paper to blot.
Generously butter a shallow baking dish/roasting tin. I'd guesstimate that the bacon should be cut to about the size of a postage stamp, while I'd keep mushroom or sausage chunks chunky. Layer the potatoes in the dish, scattering your stuff, sage, salt and pepper as you go. Dot the surface with a couple of knobs of butter, and pour over enough stock to cover. Bake for about an hour, until the potatoes are soft enough to squish.
To reheat, just microwave for 3-4 minutes, or shove in the oven for 15.
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Date: 2008-06-01 02:48 pm (UTC)I'm presuming things like a mild chicken korma aren't suitable? Or some sort of mash-topped pie (Shepherds/Cottage/Fisherman's...)? I don't have any chicken recipes, being veggie, but this is nice and adaptable, and also one of my all-time favourite comfort foods. It's a bit calorific and Northern-European-Winter, but you may find it suitable.
Scalable by the size of dish/number of people you want to feed - quantities are per person, I usually do for four.
5 small waxy potatoes (floury potatoes would likely disintegrate)
little bit of oil
stock
sage (optional, but nice)
other stuff: I add about a handful of sweetcorn and 1 small onion per person. Other suggestions would be nicely meaty mushrooms, a couple of rashers of bacon per person, or a sausage.
Preheat the oven to 180*C
Wash the potatoes, and peel them if you feel like it. Slice them (and here my instructions read "no thicker than a pound coin" - call it about 5 mm or a couple of quarters stacked?)
Fry the potatoes until they're slightly coloured on each side. Tip out onto kitchen paper to blot.
Generously butter a shallow baking dish/roasting tin. I'd guesstimate that the bacon should be cut to about the size of a postage stamp, while I'd keep mushroom or sausage chunks chunky. Layer the potatoes in the dish, scattering your stuff, sage, salt and pepper as you go. Dot the surface with a couple of knobs of butter, and pour over enough stock to cover.
Bake for about an hour, until the potatoes are soft enough to squish.
To reheat, just microwave for 3-4 minutes, or shove in the oven for 15.