Chicken and Sausage Casserole (With Grapes)

Recipe by Another cuppa
READY IN: 2hrs 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Pour the can of white wine and chicken stock (good slosh) into a casserole pot. Add the tarragon, salt and pepper (I usually do about 20 twists) then as many grapes as you want. Usually the more you have, the better.
  • Heat a frying pan and melt the butter, along with the chopped onion and celery. Cook until they're soft (2 minutes or so). Drain them using a metal spoon with holes before placing them into a large casserole pot.
  • Next, put the flour in a glass dish and add the sausages and chicken.
  • Make sure all sides of the meat are coated with flour, and the sausages have been pricked with a knife. The reason for doing this is so that they get sealed so wont lose their flavours when being cooked.
  • Put them in the frying pan and you may need to add a little more olive oil. Fry them lightly, just so they are turning brown before transferring them to the casserole pot.
  • Mix the meat with the juice in the pot just to spread it out, and place in an oven at 150oC for 2-3 hours. This will mean it can simmer and usually you will find the longer you leave it, the fruitier it will become as the grapes have had a chance to expel all their juices. You could turn up the temperature if in a hurry, and leave it in for an hour. The nice thing is, it is so versatile!
  • Leave to stand afterwards for about 10 minutes, then serve either with rice or new potatos. Enjoy :).