Guest Blog – Tart Chicken Casserole

This is a guest blog from Sus, a foodie friend of mine. Going to hers for dinner is always a treat and last time I was home in Sweden she cooked a Tart chicken casserole, definitely tart but not too much, just delicious.

Sus; Hi all! I have graciously been invited to guest-write on the Food Eat Love blog. Unlike my blog hostess, I’m not a home chef extraordinaire, but more of a normal person. 🙂 I don’t have local butcher, and I don’t grow my own veggies either. 🙂 I shop all my ingredients at the Swedish equivalent to Sainsbury’s and that’s it – a bit more quick and dirty than my dear P! In case you are a bit like me, who needs to know the what, how and why in cooking, my recipes are more detailed than hers. Anyway, here goes…

This is a lovely Sunday Dinner-kind-of-dish since it needs to cook for quite a while. I’ve cooked it in several versions, depending on the veggies I had at home, but the recipe below is my personal favourite.
It serves four people. You’ll need the following ingredients, more or less.

Tart Chicken Casserole

Basic ingredients

  • 3 one-clove garlics, or 9-10 “normal” cloves of garlic. Yes. Don’t be afraid.
  • (olive) oil
  • About 2 pounds (ca 1 kg)  of chicken leg, de boned – you can NOT replace it with breast filets
  • 1,25 cups (3 dl) of red wine
  • 1 lemon
  • Sugar, 3tsp
  • herbs — I use rosemary and sage

Other ingredients

  • 1-2 onions
  • 2 tbsp tomato purée
  • some leek
  • 2 red peppers
  • salt, pepper
  • 1 cube of chicken stock

Start by slicing the garlic in thin slices and boil it in the olive oil. It must not be burned! This way it gets a nice, almost nut-like flavour to the dish. After a few minutes throw in the chicken leg filets and fry them too. Add the red wine and the sugar. Cut the lemon in half, squeeze the juice out of it into the pot and lastly add the entire halves — they are supposed to boil along with the rest. Add the sugar and some herb spices, and the rest of the “other” ingredients, except for salt, pepper and the stock cube. Here, the tomato purée is used mainly to attain a nicer colour, whereas the chicken stock gives a somewhat rounder taste. Now. Let it cook, without the lid. You’ll want to cook it at a pretty high temperature for a good hour or so, until the sauce is reduced to half, and is thick and delicious. This is why you can’t use chicken breast, they can’t really cope with being cooked for such a long time. As for the leg filets, they’ll just fall apart and add to the thickness of the sauce.


Meanwhile, cook some rice, clean the kitchen (the best thing about casseroles; you can do all the tidying up BEFORE you eat and then enjoy your meal even more!), and set the table. If you want a salad or some extra veggies you have plenty of time to prepare that as well. After an hour or so, check in on the casserole, and give it a final touch with salt, pepper and some extra stock if needed. Remove the lemon halves and serve with the rice.
I am back and here is the rest of the meal; We ate this with rice and a tomato salad.
For dessert we ate come cheese, a lovely Camembert style goat cheese that we polished off together with crackers, home made carrot marmalade and baked apples and sharon fruits.
Camembert style goats cheese
Carrot Marmalade
Baked fruits
The whole evening was finished with a wee dram of whiskey, on offer was Highland park or the Swedish, award winning Mackmyra.
Thank you for a great evening!

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