Thyme chicken casserole recipe
Thyme chicken casserole recipe
Thyme chicken casserole
[yasr_visitor_votes]
1 hourIt will take
4People
Recipe byCatherine Fulvio
Thyme is an amazingly versatile fresh herb and in this recipe, it brings a lovely flavour of the Mediterranean to the chicken. Make this ahead of time, it will keep in the fridge for a day or two and the flavours develop, all you have to do when you are about to serve is layer the potato and herb slices and into the oven it goes.
Ingredients
- 4 sprigs fresh thyme
- 8 chicken thighs, deboned and skinned
- 8 shallots, peeled and halved
- 1 medium fennel bulb, thinly sliced
- 2 cloves garlic, finely sliced
- 350ml chicken stock
- ½ red chilli, finely sliced
- ½ orange, zest and juice only
- ½ tsp harissa paste
- Rapeseed oil
- Salt and freshly ground black pepper
- For the topping:
- 4 large potatoes, peeled and thinly sliced
- 2 tsp chopped fresh thyme
- 3 tbsp. freshly grated parmesan cheese
- Rapeseed oil
- Salt and freshly ground black pepper
- Sprigs of thyme, for garnishing
Preparation
Preheat the oven to 180°C/fan 160°C/gas 4.
Heat a medium size casserole dish suitable for cooking on the hob and transferring to the oven, drizzle with oil and add the thighs, sauté until golden. Transfer to a clean plate.
Add a little more oil and stir in the shallots, fennel slices, chilli and sprigs of thyme, sauté for about 2 minutes and then add the garlic, orange zest and juice, harissa paste and chicken stock. Season with salt and freshly ground black pepper and stir well. Bring to the boil. Return the browned chicken to the casserole and place in the oven covered. Bake for about 30 to 35 minutes stirring from time to time.
For the topping, combine the chopped thyme and parmesan in a small bowl. Remove the casserole from the oven, carefully arrange the potato slices on top of the casserole, working from the outside inwards. Increase the temperature of the oven to 200°C/fan 180°C/gas 6.
Brush the potatoes with some rapeseed oil and sprinkle the thyme parmesan over the potatoes. Return to the oven for about 15 to 18 minutes until lightly browned and fully cooked through. Allow to stand for 5 minutes before serving.
Tip: Use a mandolin to achieve very thin slices of potato for a delicious crispy topping.
Thyme roasted lamb with salsa verde & parsley parmesan potatoes
[yasr_visitor_votes]
1 hourIt will take
6-8People
Recipe byCatherine Fulvio
I’m a huge fan of blending classic Italian with the best of Irish ingredients (Wicklow ingredients in particular!). In this recipe, salsa verde, made form the best of fresh herbs and lamb infused with fresh thyme are just a fabulous combination, packing a great punch of flavour.
Ingredients
- For the lamb:
- 10 small sprigs of thyme
- 2kg leg of lamb
- 120ml red wine
- 4 garlic cloves, sliced thinly into thirds
- 2 carrots, roughly sliced
- 1 onion, sliced into quarters
- Olive oil
- For the potatoes:
- 2 tbsp. roughly chopped parsley
- 7 large potatoes, peeled and roughly chopped
- 3 tbsp. grated parmesan
- Salt and freshly ground black pepper
- For the salsa verde:
- 20g or a good bunch of dill, roughly chopped
- 20g or a good bunch of mint, roughly chopped
- 20g or a good bunch of chives, roughly chopped
- 20g or a good bunch of curly or flat leaf parsley, roughly chopped
- 60ml extra virgin olive oil
- 4 anchovies
- 3 garlic cloves
- 2 tbsp. wholegrain mustard
- 2 tbsp. capers
- 2 tbsp. red wine vinegar
- Thyme sprigs, for garnishing
- A little salt and freshly ground black pepper
Preparation
Preheat the oven to 200°C/fan 180°C/gas 6.
Make 12 incisions into the flesh of the lamb with a sharp knife. Insert a piece of garlic into each and sprinkle sprigs of thyme over the top. Add the onion quarters, carrots and pour over the red wine, place the lamb on top in the roasting pan, and place sprigs of thyme into the pan. Drizzle with oil and season with salt and freshly ground black pepper.
Roast for 20 minutes and then reduce the temperature to 180°C/fan 160°C/gas 4. Baste the lamb from time to time. Roast for about 1 hour before adding the potatoes.
To prepare the potatoes, place them, the parsley, salt and pepper in a large bowl, drizzle with oil and toss well. Transfer into a roasting pan and roast for about 30 minutes before sprinkling over the parmesan and continue to roast for a further 15 minutes until golden and crisp. Allow about 1 hour 45 minutes in total for the lamb to roast.
In the meantime, to make the salsa verde, add the garlic and anchovies into a food processor and blend. Add the chopped herbs and oil together with the mustard and capers. Blend again until fairly smooth but slightly textured. You may need to add a little more oil.
Add the red wine vinegar and check the seasoning, adding a little more salt and freshly ground black pepper. Spoon the mix into a serving bowl or jar. When the lamb is cooked to your liking, cover with foil and place in the warmer to “rest” for 20 minutes.
To serve, place the leg of lamb on a warm serving platter, place the potatoes around and arrange the thyme sprigs onto the lamb. Serve with the salsa verde.
Tip: The good news is the salsa verde will keep in a sealed jar for a few days in the fridge so you can get ahead when you have a crowd over and all the wonderful herb flavours will develop. You can change the amount of herbs you add in to your preference.
Winter Tips to add Thyme to your recipe
Beautiful Thyme flowers are edible, and can be used as a garnish for both sweet and savoury dishes!
Sprinkle thyme leaves over tomato halves with a little sea salt, sugar and olive oil then slowly dry in the oven at 100ºC for 2 hours. This makes a great accompaniment to white fish and salad.
Why not tie a bundle of thyme as you let simmer with and then take out of your soup or stew before serving?
