Eat the fridge casserole

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This über flavoursome dish was inspired today by needing to eat up what was in my fridge, to make way for the christmas shopping. By sticking to the first half of the method, I’m certain you could use any leftover meat and still get really tasty results.

Ingredients (for two large bowls):
2 chicken thighs
2 rashers of bacon
6 chipolatas
2-3 tbsp fat (I used duck fat, although olive oil or butter would work just as well)
50ml stock
50ml white wine
Large red onion
4 cloves of garlic
1/2 a celery
100g mushrooms
4 carrots
1/2 a butternut squash

Method:
– preheat the oven to 175C/350F and brush half of the fat over a large baking sheet

– peel your carrots, parsnips and squash and cut into small chunks. Arrange on the tray and roast for 30 mins

– in the meantime, melt the other half of the fat in a large ovenproof pot over a med-high heat. Finely chop the onion, garlic and celery, and fry until soft. Adding a little stock if necessary, to stop from burning

– peel and quarter the mushrooms and chuck in at this point. Cook for a few mins with the lid on to create some liquid, then put the contents of the pan into a bowl and set aside

– return the pan to the heat, and brown off the chicken and sausages. Chop up the bacon and add to the pan. Pour in the wine and rest of the stock, then add the veg in the bowl and give everything a good stir

– turn the heat off and allow the pan to sit on the stove until the veg in the oven is ready

– when the veg has had half an hour, remove from the oven and add to the pan

– reduce the oven temp to 160C/325F and cook for an hour with the lid on. Serve immediately with green veggies

 

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