Chicken & Tamarillo Casserole

This recipe was given to us recently by Joan, a Prenzel customer. Serves 4

INGREDIENTS

• 1 chicken breast for each person (or chicken pieces for enough servings)
• 2 Tbsp of seasoned flour
• 1 medium onion sliced
• 1 small leek sliced into rings
• 2 cloves garlic crushed (optional)
• Prenzel Garlic Infused Rice Bran Oil
• 4 Tamarillo skinned & sliced
• 1-2 Tbsp Prenzel Vincon White (Cooking) Wine
• Salt & pepper to season
  
• 1 tsp raw sugar
• 1 cup Chicken stock
• 1 Tbsp Prenzel Smoked Garlic Vinegar Sauce
• 1 heaped tsp Wholegrain Honey Mustard
  

METHOD

Preheat oven to 180°c.
Remove skin from chicken, Chop Onion & Leek, crush garlic. Skin the Tamarillo by placing in boiling water for a few minutes - the skin will peel off easily-then slice into rings.

Stock - Mix together Chicken Stock, 1 tablespoon Smoked Garlic Vinegar Sauce, raw sugar, Mustard & Season to taste.

Coat Chicken with seasoned flour and sauté in garlic oil until turning a little golden-then place in casserole dish.
Sauté' onion & leak until soft (I usually put a lid on the pan to keep the steam in). Place on top of the chicken.

Place the Tamarillo rings over the chicken & Onion mix in the casserole dish. Pour Vincon Cooking wine into a pan to deglaze then add the Stock mixture-bring up to the boil and pour over the chicken & Onions waiting in the casserole dish. Put the lid on and cook in oven for about 1 1/2 hours.

Serve with Potato, Parsnip and Parmesan Mash and your favourite Greens.

Parmesan Mash
Boil together Potatoes, Parsnip and half an onion in a small amount of chicken stock. (Can add Kumara too for a little colour)
Drain the veggies and mash together with a little milk and some parmesan cheese.
Mascarpone Cheese is a lovely addition as is just butter & milk.
This can be made prior to dinner-make in to potato cakes, place on a baking sheet and reheat in the oven before serving.(They go nice and golden & look great on the plate).
Enjoy!