Tuesday, March 26, 2013

Creamy chicken and potato bake

Yum. Tonight's dinner, served with homemade mustard seedy soya bread:


Fry some pancetta/streaky bacon in a casserole dish with some garlic, onion, diced potatos (1 cm pieces),  and leeks and chicken thighs (squash, peas or broad beans also go well).  Add chicken stock until the veg is covered and a little cream (i used soya), a few whole black peppercorns and some dried marjoram.  bake in hot oven for 40-50 mins or until the chicken is cooked.  I then take the meat off the bone and return it to the dish so it's easier to eat but the sauce has more flavour if you cook it with the bone/skin.  If you like a thicker sauce, mix 2 tsp potato flour with 1/4 cup cold water and mix thoroughly into the sauce, returning to the oven for another quick blast of heat.

Soya Bread
400ml water
2 tsp dried yeast

1 tsp sugar
1 tsp salt

2-3 tbsp oil
1 or 2 eggs, beaten
2 ½ cups GF bread flour

1 cup soya flour

Mix the ingredients into a thick batter and put into a paddle-less bread machine pan, tapping to level it out (it should have the consistency a little thicker than muffin batter). Bake on a wholewheat setting (i.e. not quick GF setting) so that it has two rise cycles before baking. I use setting 2 of my morphy richards machine which takes 3 1/2 hours.

It is amazingly like real bread when freshly baked (I've made it fresh for my non-GF friends and family), however, it is loads easier to slice when it's cool but it's best eaten warm so I reheat  the slices for 40secs on high in the microwave or toast under the grill.