Chicken and Winter Vegetable Casserole

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            FOOD FUNNY
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Thanks to Joyce Nichols for this old saw:

Two termites walk into a bar. One asks, "Is the bar tender here?"

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            TODAY'S RECIPE
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This hearty dish may join your list of favorite comfort foods.

Chicken and Winter Vegetable Casserole

2 Tbs (30 ml) olive oil
2 lbs (900 g) chicken pieces
Salt and freshly ground pepper to taste
1 large onion, chopped
2-3 leeks, white and light green parts, coarsely chopped
2-3 carrots, coarsely chopped
1 large rutabaga (swede), peeled and coarsely chopped
1 cup (250 ml) lentils
2 cups (500 ml) chicken stock
1 cup (250 ml) apple juice
2 tsp (10 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
3 Tbs (45 ml) creme fraiche or heavy cream
1 Tbs (15 ml) Dijon mustard

Heat the oil in a large pot over moderate heat. Season the chicken
generously with salt and pepper and brown in the hot oil. Add the
chopped onion and saute until tender but not browned, about 5
minutes. Add the vegetables, lentils, chicken stock, and apple juice
and bring to a boil. Simmer covered over low heat until the chicken
and lentils are tender, about 30 minutes. Stir in the cornstarch
mixture, creme fraiche, and mustard and simmer, stirring constantly,
until slightly thickened. Serves 4 to 6.
Received on Tue Feb 7 03:59:11 2006