IN THE POT | CHICKEN NOODLE CASSEROLE

I know, I know it’s Monday and therefore it should be meatfree.  However, it’s also Valentine’s Day and HUBBY doesn’t believe in the Meatfree movement so I spoiled him and made a meat meal for him.  With the one caveat that Wednesday will now be Meatfree.

So tonight I made my man who’s battling a wee cold Chicken Noodle Casserole.  It’s another Margaret Fulton recipe. I can’t really say it rocked my world.  I found the white wine to overpowering.  (Might be because I didn’t cook it off long enough?)

The egg noodles were also an interesting experience. I can’t say I remember having ever cooked with them before.  I found them really starchy and I’m not 100% sure that I cooked them for long enough.

Lucky for me HUBBY really enjoyed the meal.  There’s HEAPS left over so I’m guessing we’ll be eating it for a few more days.

Image source: GnomeAngel

Chicken Noodle Casserole

500g (1 lb) egg noodles

1.5kg (3 lb) chicken joints (I have NO idea what chicken joints are so we used drumsticks)

salt and freshly ground black pepper

60g (2 oz) butter

1-2 tablespoons oil

1 onion, finely chopped

pinch dried rosemary

1/3 cup flour

2½ cup chicken stock

½ cup dry wine

½ cup cream

½ cup chopped walnuts

1. Cook noodles in plenty of boiling salt water until tender.  Drain and put in bottom of large shallow ovenproof serving dish.

2. Sprinkle chicken pieces with salt and pepper. Brown in butter in a frying pan, a few pieces at a time. Place on noodles.

3. Add oil the onion to butter in frying pan and cook gently until soft.  Stir in rosemary and flour and cook, stirring, for 1-2 minutes.

4. Stir in stock gradually, then wine.  Bring to the boil, stirring constantly.

5. Add cream and cook gently for 5-10 minutes.  Add nuts, then spoon sauce over chicken.

6. Cover dish with lid or foil and bake in preheated moderate oven (180°C/350°F) for 1 hour.

Serves: 6

Source: Margaret Fulton’s Encyclopedia of Food and Cookery