Verynice2 Review And The Handy Casserole Dish!
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Review of Oven To Table Casserole Dish
You realise it is the weekend and then you think about what you will make for dinner. You open your fridge and you have some chicken strips. Why not try a chicken supreme served with potatoes or rice. Some times its easy to buy ready to eat meals but there is something so good about home cooked food.
For the chicken supreme
* 1 chicken breast, 2 sprigs fresh rosemary, 1 garlic clove, pinch salt, 1 tbsp olive oil,salt and freshly ground black pepper
For the green vegetables
* 150g/5oz peas, pinch caster sugar, 1 courgette, finely chopped, dash olive oil, 125g/4oz baby spinach, salt and freshly ground black pepper
For the butter sauce
* reserved chicken cooking liquor, 1 sprig fresh rosemary, finely chopped, squeeze lemon juice, 1 tsp sherry vinegar, 85g/3oz butter, cold, cubed, salt and freshly ground black pepper.
Preparation method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the chicken supreme, place the chicken breast into a small pan of warm, but not boiling, water, add one sprig of rosemary, the garlic clove (unpeeled) and salt. Heat over a gentle heat for six minutes.
3. Remove the chicken, rosemary and garlic from the pan (but reserve the cooking liquor) and place on a baking sheet. Toss the chicken in a little olive oil and season with salt and freshly ground black pepper. Place in your oven dish and put in the preheated oven and cook for five minutes or until the chicken is completely cooked through (the juices will run clear when the chicken is pierced in the thickest part with a skewer). Remove from the oven and thickly slice.
4. For the green vegetables, place the peas into a small pan of boiling water, add a generous pinch of sugar and bring to the boil. Drain and refresh under cold running water.
5. Place the chopped courgette into boiling salted water and cook for 1-2 minutes, drain and refresh under cold running water.
6. Add a dash of olive oil to a saucepan, add the blanched vegetables and spinach and cook until the spinach has wilted. Season well with salt and freshly ground black pepper and stir.
7. For the butter sauce, place the chicken cooking liquor into a small pan, add the chopped rosemary and bring to the boil. Simmer for 5-6 minutes or until the sauce has reduced by half.
8. Add the lemon juice and sherry vinegar and simmer for 3-4 minutes. Gradually add the cubed butter, a little at a time until it has all melted into the sauce. Season with salt and black pepper.
9. To serve, pile the vegetables ontop
The great thing about oven to tableware is that you can leave to stand for 15 mins and serve without having to worry about transferring the contents.
Verynice2 Customer Review
' I love my casserole dish! It is a very good quality and the customer service was brilliant as my product came on time' Linda Davies
Article Source: Articlelogy.com
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