Chicken and Sausage Casserole (With Grapes)

Ingredients

• knob butter
• 1 celery heart
• 1 large onion
• 6 pork sausage
• 4 large chicken breasts
• 3 tablespoons chicken stock
• 1 pinch tarragon
• salt & pepper
• grapes (red or green, as many as you have)
• 1 (8 ounce) can dry white wine
• 4 tablespoons flour
• olive oil

Directions

1. 1

   Pour the can of white wine and chicken stock (good slosh) into a casserole pot. Add the tarragon, salt and pepper (I usually do about 20 twists) then as many grapes as you want. Usually the more you have, the better.

2. 2

   Heat a frying pan and melt the butter, along with the chopped onion and celery. Cook until they're soft (2 minutes or so). Drain them using a metal spoon with holes before placing them into a large casserole pot.

3. 3

   Next, put the flour in a glass dish and add the sausages and chicken.

4. 4

   Make sure all sides of the meat are coated with flour, and the sausages have been pricked with a knife. The reason for doing this is so that they get sealed so wont lose their flavours when being cooked.

5. 5

   Put them in the frying pan and you may need to add a little more olive oil. Fry them lightly, just so they are turning brown before transferring them to the casserole pot.

6. 6

   Mix the meat with the juice in the pot just to spread it out, and place in an oven at 150oC for 2-3 hours. This will mean it can simmer and usually you will find the longer you leave it, the fruitier it will become as the grapes have had a chance to expel all their juices. You could turn up the temperature if in a hurry, and leave it in for an hour. The nice thing is, it is so versatile!

7. 7

   Leave to stand afterwards for about 10 minutes, then serve either with rice or new potatos. Enjoy :).