I find it interesting that the addition of one unusual ingredient can make a real difference to something like a chicken casserole. I apologise for the photograph but it was so scrummy that we forgot to take a pic before we’d eaten most of it. So what was the difference? Well it was dolmades. I’ve adapted the recipe from one I found in the Royal Academy’s Artists’ Cookbook. Will DEFINITELY be making this again soon.
Chicken Casserole with a difference
Stuffed Turkish vine leaves (the ingredient that makes the vital difference) are readily available in supermarkets and delis.
4 small bone in chicken thighs (skinless)
2 carrots, finely sliced
2 – 3 large shallots, diced
Mushrooms, standard pack, peeled and left whole
150ml of chicken stock
Small glass of white wine
Tin or jar of Turkish vine leaves stuffed with rice
- Put the chicken thighs into a lidded casserole dish, then add the carrots, shallots, bay leaves, mushrooms followed by a layer of stuffed vine leaves.
- Pour over the chicken stock and white wine and season with salt and pepper.
- Put the lid on and cook in 170 degrees oven for 1 hour 40 mins.
- Perfect with a baked potato lavished with lots of salt flake butter. Reheats very well the next day.
If this particular recipe doesn’t float your boat remember we have 1000 more on this site, including quite a few for cooking chicken.