Recipe: Chicken Casserole

Chicken Casserole

2 Chicken legs
1 Onion (and some left over onion)
2 Celery stalks
2 Carrots
Half a fennel root
2 rosemary sprigs
Oil
A glass of red wine
A splash of soy sauce
Chicken stock cube
Water
Salt
Pepper

Roughly cut up the onions, celery, carrots and fennel. Heat some oil in a big casserole or pan. Put in the vegetables, strip fennel leaves from the stalks and add. Stir them occasionally until softened.

When soft remove from the casserole. Add a touch more oil if it looks a bit dry. Cut the chicken legs into thigh and drumstick, then brown in the pan. When browned, put the vegetables back in, break up the stock cube and stir that in as well. Then pour in a glass of red wine and let the alcohol cook off, then the soy sauce and enough water to almost cover the rest. Bring to a simmer then cook for 30 or so minutes. If the sauce seems watery, increase the heat to cook it down, or (perhaps) use whatever thickening you prefer*.

* Cornflower, sometimes made into a paste with a tiny bit of water; or a roux, a mixture of flour and butter. In both cases be sure to continue cooking it so the flour is cooked into it, and break up any clumps

Is this recipe a little basic? Maybe I'll try something a bit more extravagant next time.