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Photo by nanny129

Cooking Level: Professional

Home Town: Memphis, Tennessee, USA
Living In: Douglasville, Georgia, USA
nanny129 is looking for: (2 recommendations)
i am cooking down (reducing the rest of the chicken soup) from storm prep- i want to make it into a dressing casserole- (boxed stuffing mix) i will make some mashed tater and either green beans or peas-- to bring the casserole together-- what to do- i have tons of homemade cream of-- and sage & such -- should i add a couple of eggs??- i don't want crumbly - i want a nice to cut casserole??- thanks for any and all ideas:-)-judy-

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Last updated: Mar. 24, 2014 9:58 am
Posted: Feb. 14, 2014 11:43 am
Commented by: nanny129
Feb. 14, 2014 11:44 am
i have no clue why i wrote all that on the outside-- heck of a day at work-lol- sorry 'bout that:-)
Commented by: Don
Feb. 14, 2014 11:58 am
Hi, why not use chicken stuff instead stock. may work. cheers. Mediterranean Chicken 4tbsp Extra Virgin Olive Oil ½oz Butter 450g /1lb Chicken Thighs - skinned and deboned 1tbsp plain Flour- for thickening 45g/1½oz Pancetta - finely chopped 1 clove Garlic - finely chopped 150g /5oz whole Shallots - peeled 1 small Leek - finely sliced 1 Carrot - finely chopped 1 stick Celery - finely chopped 2tbsp Red Pepper - finely chopped 100g/3½oz Button Mushrooms - quartered 2 large Tomatoes - peeled, deseeded & sliced A few splashes Worcestershire Sauce 200ml/7floz dry White Wine 225ml/½ pint Chicken Stock ½ Lemon - zest only 5 sprigs fresh Thyme Salt and freshly ground Black Pepper Garnish: 1tbsp flat leaf Parsley - finely chopped 

Preheat Oven to 150c/300f/Gas 2 Grease casserole dish with butter and add any remaining in the pan with the oil; Pour two tablespoons of oil into a large heavy based frying pan, heat to a medium high temperature and add the chicken; Cook, stirring continuously, for a couple of minutes or so or until browned on all sides; Remove from the heat, set aside and pour any juices into the stock; Add other 2tbsp oil to the pan, add the pancetta and cook gently for 3 minutes until golden but not crispy; Add the onion, leek, red pepper and garlic and cook for a further 1 minute; Add the mushrooms, carrot, celery, tomatoes and lemon zest and continue cooking for a further 5 minutes or so until all slightly softened; Sprinkle 1tbsp flour over the mixture and stir continuously for some 30 seconds to a minute to mix well; Add thyme, Worcestershire sauce and wine and, on high heat, bring to the boil and reduce wine by about a third to half; Add the stock, bring to boil, reduce heat and gently simmer for a further few minutes or so to thicken slightly; Pour the vegetable mixture into the casserole dish with the chicken and mix everything together well; Cover and put in the pre-heated oven for some 2 to 2½ hours or so or until chicken cooked through and tender; Remove thyme stalks and serve garnished with parsley
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