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Creamy Honey Mustard Drumstick Casserole

I was going to whip up a quick Chilli con Carne tonight and make Nachos but the 3 year old isn’t too fond of that, and since we had Rogan Josh last night (with fresh coriander, it makes all the difference) meaning that said smallest child had baked beans, I figured making something he’d eat would be a good plan.

Of course there was also the ever present need for leftovers for lunch, so “chops and three veg” was out (the quintessential Aussie meal of the 60’s and 70’s). A bit of poking around found some cream that needed to be used (just past the Use-By date, but still good), some chicken drumsticks (10, that I’d bought on the weekend because we hadn’t had any in a while and they were cheap), and a can of berlotti beans. A plan materialised and I set about making it happen.

The result was a tasty, wintery casserole that would definitely not be a weekly occurrence if you value your waistline.


h2. Ingredients.

* 10 chicken drumsticks
* 2 rashers of bacon, rind removed and chopped in half inch squares
* 4 medium mushrooms sliced
* 3 carrots diced
* 1 stalk of celery diced
* 1 medium brown onion diced
* about a dozen kalamata olives
* 4 yellow squash (little flying saucers), quartered
* about 500ml of cream (I told you it wasn’t an everyday dish)
* 2 Tablespoons of butter (see!)
* salt
* cracked black pepper
* 1 Tablespoon of honey
* 2 teaspoons of dijon mustard
* 1 can of berlotti beans (or about 1.5 cups of dried berlotti beans soaked overnight)

h2. Method.

In a casserole dish large enough to hold 10 drumsticks in a single layer, grease the base with a little olive oil and cover with sliced mushrooms. Now arrange the drumsticks over the mushrooms in a single layer, arrange the olives fairly evenly throughout and set aside.

In a frypan, melt 1 tablespoon of butter and add the diced carrots, celery and onion. Sauté on medium heat stirring frequently for a couple of minutes, then add the squash and bacon. Stir, lower the heat and cover. Cook for a few minutes until the vegetables are just turning soft.

Pour the vegetables over the chicken drumsticks evenly. Now pour the drained beans over the top and press the whole lot down with a flat spoon to encourage some of the vegetables to fall between the chicken.

Back in the frypan, place the honey, cream and mustard with a pinch of salt and a cracked pepper to taste. Simmer gently while stirring until you have a yellowed smooth sauce. Pour this over the casserole ingredients.

Cover the whole thing with aluminium foil and bake for about 45 minutes to an hour at roughly 210C.

If the chicken isn’t quite done, you can place the large pieces in the frypan with some of the vegetables and sauce and cook over high heat turning every now and then, making sure to stir the sauce frequently. Once the sauce is reduced somewhat the chicken should be ready enough to eat. Even if the chicken is all done, reducing the sauce this way makes for a richer end result.

Serve two drumsticks per person (except 3 year olds, they seem to only handle one).


posted to Australian,Recipes @ 10:12 pm

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High-top Cheese and Onion Bread | home | Pizza Pie