Sunday, 2 October 2016

Recipe creation with Aldi: Part 2

This week the weather has quickly transitioned into typical autumn weather, we are no longer in summer. Last week i shared with you a roast beef recipe in collaboration with Aldi and this week I am going to share with you a classic chicken casserole recipe again using ONLY Aldi products.

When i think of traditional heartwarming meals a casserole is always top of my list. You can chuck anything into a casserole and even utilises leftover food. As a family we are pretty crazy about chicken, most of our meals consist of chicken so even though this recipe uses chicken you can use any type of meat.

1 x 1.26kg pack Ashfield Chicken Drums and thighs
1 x large Onion
3 x leeks
350g Salad Potatoes
150g Chantenay Carrots, washed
1 x Quixo Chicken Stock Cube
3 x Garlic cloves
A little Solesta Sunflower Oil
1 x teaspoon Stonemills Dried Thyme
450ml Water or Tarus Cider
Salt and Black Pepper

Preheat the oven to 180°c/350°f/gas 4.

Brown the chicken pieces in a little hot oil in a frying pan.

Transfer to a large casserole dish.

Peel and coarsely chop the onion.

Chop the leeks into chunks, add these two vegetables in the frying pan and brown slightly, then add them to the casserole.

Peel the garlic and chop finely, add to the chicken.

Scatter over the salad potatoes and the whole carrots.

Pour over the water or cider, add the thyme, crumble in the stock cube and season with some salt and pepper.

Cover and cook in the oven for 2 hours If you want a thicker sauce - use some Quixo gravy granules to thicken the sauce.

The above ingredients aren't set in stone and you really can just chuck any vegetable into it to make it fuller. I'll definitely be making this meal again and will use different vegetables and maybe swap the chicken thighs and legs to breasts instead. Interms of all of my ingredients coming from Aldi i think they are great and always great value.

Disclaimer: I was given £30 worth of Aldi vouchers in order to buy ingredients for this post.

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