There is hardly a dish that would be more convenient and would bring you more pleasure than, sorry, vegetarians! – meat stew, which is stewed together with vegetables. You know what with dark meat, preferably beef or lamb. If you brown the meat with butter and bacon, sprinkle it with flour for more crispness, and then fry it with potatoes and onions, then you will get a classic: casserole à la paysanne, “peasant style” (although the correct translation would be peasant style ). It would be ideal if everything could be done quickly now.
The famous Australian chef Donna Hay, who thanks to her refined and simple cuisine is everywhere in the English-speaking world, came up with something. In her cookbook No Time to Cook, which has already been recommended in this column, she shows that she has a heart for people with busy everyday lives, presenting one delicious quick meal after another in 187 pages. And since she thinks carefully about washing the dishes later, the big chapter in it is called: “From the pot.” These are dishes like Szechuan beef with ginger vegetables, potato and salmon frittata, spicy baked beans or fish with sesame and ginger noodles, modernized and perfected by her. All this sounds complicated, but it is not. There are also turbo recipes for salads, a variety of pot and oven meals, lightning-fast appetizers for drinks, and desserts for those in a hurry. Ask? That’s right, you can get one. Try this creamy casserole as an appetizer:
RECIPE: farm-style chicken stew
the ingredients (for 2 people)
2 tablespoons of olive oil
1 leek, peeled and cut into rings
2 cloves of garlic, chopped
4 slices of bacon (pancetta), cut into small pieces
4 chicken thigh fillets, about 140 g each, cut in half
flour for dusting
200 g of champignons or Jaegerlinge
4 young potatoes, cut into quarters
125 ml of dry white wine
250 ml of chicken broth
3 Two thyme and 1 sprig of tarragon
125 ml of whipping cream
sea salt
black pepper from the mill
preparation
Heat the pan. Add the oil and fry the leeks and bacon for 1 minute. Sprinkle the chicken with flour and fry for 2-3 minutes on each side, until the meat becomes ruddy. Then add the mushrooms and simmer for 2 minutes, then add the potatoes, wine, broth, thyme and tarragon, reduce the heat and let everything simmer, covered, for 20-30 minutes. Finally, add the cream and season to taste.