This makes me think of my mum – she really rocks a casserole. It’s something I used to be afraid to make, but thank goodness for the slow cooker! It really is a win-win solution. For me, this is pure joy in a bowl, at any time of the year.
You’ll Need (serves 4)
|1||large, organic whole chicken, giblets removed|
|3||leeks, finely chopped|
|4 sticks||celery, finely chopped|
|4-6||carrots, peeled and finely chopped|
|1||large onion, finely chopped|
|1||clove garlic, finely chopped|
|3 tbsp||raw almond butter|
|1 glass||white wine|
|1||lemon, juice and zest|
|1 bunch||fresh tarragon, stalks removed and roughly chopped|
|sea salt and freshly ground black pepper|
- Put the chicken, leeks, celery, carrots, onion and garlic into a slow cooker and cook for 6 hours, or until the meat falls away from the bone (all slow cooker settings differ). If using an oven, cook for 4 hours at 150°C / 130°C fan / gas mark 2, but make sure to check regularly and ensure the ingredients are covered with liquid at all times. Add water if not. Once the chicken is cooked, remove it from the liquid and place in a dish to cool.
- Meanwhile, add the almond butter, wine, lemon juice and tarragon leaves to the cooking liquid and vegetables. Season to taste. (You could also add some dried mushrooms here, and some other vegetables if you wish – if you do, replace the lid and cook for 10 to 20 minutes, or until cooked through).
- Shred the chicken meat, add it to the mixture and stir well. Sprinkle the lemon zest on top and serve either alone, with steamed greens, or with new potatoes (if you aren’t watching your weight).
Recipe taken from my book, Cook. Nourish. Glow.