Bonfire Chicken Casserole is a traditional British recipe for a classic casserole of chicken and baby vegetables cooked in a foil parcel in the embers of a Bonfire Night fire. The full recipe is presented here and I hope you enjoy this classic British dish of: Bonfire Chicken Casserole.
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This is a classic dish of chicken breast and vegetables cooked in a foil parcel placed in the embers of your bonfire.
Ingredients:
40g butter
12 baby carrots (or chopped carrots)
16 baby onions
16 button mushrooms
12 baby leeks
2 courgettes, sliced
8 small new potatoes (or Charlotte potatoes), chopped
4 skinless chicken breast fillets
4 bayleaves
400ml chicken stock
1 egg, lightly beaten
salt and freshly-ground black pepper, to taste
Method:
Take a large sheet of foil for each chicken breast and top each with a quarter of he vegetables. Season with salt and black pepper then sit a bayleaf on top and place the chicken breast on top of this. Warm the chicken stock and pour a little over each pile of chicken and vegetables.
Fetch another large sheet of foil then cover the side that will be in contact with the chicken with butter. Arrange over the chicken then brush the edges of the foil with beaten egg and fold over neatly to seal. Place the packages in the embers of your bonfire and cook for about 30 minutes.
When cooked, remove the parcels from the heat and place one on each plate. Cut a slit in the parcel and carefully open up. Serve with a glass of mulled cider or mulled apple juice.
