Nigella Lawson - Dutch Oven Casseroles

!±8± Nigella Lawson - Dutch Oven Casseroles

Cider chicken casserole Nigella Lawson Ingredients * 1 teaspoon vegetable oil * 5 ounces (1/2 cup) cubed pancetta (Italian cubetti di pancetta) or lardons, or 10 slices bacon, chopped * 12 chicken thighs (bone in, with or without skin), preferably organic * 1 leek, cleaned, quartered lengthwise then thinly sliced * 1 celery stalk, quartered lengthwise then thinly sliced * 3 cloves garlic, peeled and chopped * 2 teaspoons freeze-dried tarragon * 1 teaspoon kosher salt or 1/2 teaspoon table salt * Good grinding white pepper * 2 cups dry hard cider * 2 cups frozen petits pois or peas * 1 tablespoon Dijon mustard * 1 small romaine lettuce heart, cut into strips or roughly shredded * 2 tablespoons chopped fresh tarragon Preparation Heat the oil in a large, wide Dutch oven that comes with a lid (and can be taken to the table) and add the cubed pancetta (or lardons or bacon), cooking them until they begin to give off their juices and start to color. Add the chicken thighs (skin-side down if yours have skin), tossing the cubes of pancetta on top of the meat (to stop the pancetta burning and to make space) as you put the poultry in the pan, and cook for about 5 minutes over medium heat. Turn the thighs over and tip in the prepared leek, celery, and garlic. Season with the dried tarragon, salt, and pepper, then stir everything around a bit, letting it cook for another 5 minutes. Pour in the cider, then sprinkle in the frozen peas. Bring the pan to a boil, then cover, turn down to a ...

Nigella Lawson - Dutch Oven Casseroles

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