Chicken & Feijoa Casserole with White‑Wine Jus on White Rice When I first made this casserole, it struck me as having warm French‑bistro vibes - simple, flavoursome fare that tastes as though it’s been slowly cooked for hours. The white‑wine jus softens and balances the fruit so neither flavour overpowers, and finishing the sauce with a little pouring cream in the final 10–15 minutes gently enriches and rounds out the flavours. If feijoas aren't available you could swap with fresh or canned apricots or pears (peeled, drained, diced). Always choose the cheapest wine for cooking and save the good bottles for drinking. I usually reach for a budget cleanskin (unbranded) sauvignon blanc or pinot gris - they’re bright, light, and perfect for this kind of dish. Chicken drums can be swapped for thighs or other cuts of chicken such as spatchcock or butterflied if you prefer. Choose what fits your budget best. I’ve used fresh rosemary for its aromatic lift because that’s what was in the...
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