Are you curious to know what we eat when we haven't made a plan for dinner? This time of year it is so simple to walk out to the garden and pick a few fresh vegetables.
That is what I did one day last week. Granted it is not the prettiest dish to serve but the flavours are wonderful. You can substitute the chicken for some sausage or bacon or eliminate the meat all togehter. I had one poached chicken breast to use up from making chicken noodle soup.
The potatoes are ready to dig up and my green beans and onions and cucmbers and peppers are ripe and we can hardly keep up to them. This is the casserole I put together...using the fresh herbs I am growing as well. This recipe serves four so double it for a family meal.
- 1 diced large poached or grilled chicken breast, sausage or bacon
- 1 onion sliced
- 1 tbsp butter
- 4 medium fresh potatoes, scrubbed with skin on
- 4 cups cut green beans
- 1/2 cup heavy cream
- 2 tbsp. fresh summer savoury or 1 tablespoon dried
- salt and pepper to taste
- 1/2 cup parmesan cheese
- Heat the butter in a heavy enamelled cast iron pot or casserole dish. If you are using a casserole dish add the melted butter. I have not tested this in a casserole dish. Heavy enamelled cast iron pots always work so well. They allow food to develop a caramel edging on the potatoes without burning.
- Slice the onion and potatoes and place in the bottom of the pot, add the diced chicken, and the green beans on top of that. I could not live without my mandoline...do you all use one too?
- Pour the cream over it all and sprinkle the summer savoury on top. Season with salt and pepper and sprinkle with the parmesan cheese.
- Bake at 350 for 2 hours. Remove lid and allow the cheese to brown in the last 30 minutes. Serve with fresh veggies.