My Hard Working Kitchen

This post is an entry for the "My Kitchen Story" Linky Challenge, sponsored by Fairy Platinum

I only have a very small kitchen. I love cooking and I spend a lot of time in this small area making nice food for my family. I have a garden. I get a lot of fruits and vegetables from my garden every year. I collect all the fruits and vegetables, I either freeze them, make them into jams or chutney.

I love jam making. It is a hobby of my. Every year I made 

about 10 kg. of jam with of various kind of fruits. I don't have 

any fancy jam making gadget. All I have is a large heavy 

base sauce pan and a jam thermometer. Jam making is 

very scientific process and a satisfying task.

I can see straight to the bottom of my garden through my kitchen window. I grow a selection of herbs on my window sill. I use a lot of herbs in my cooking. I use them in sauces, stew, salad and in garnishes.

I collect fridge magnets and stick them on my fridge  

freezer to decorate my fridge. I have a pestle and 

mortar in my kitchen. I use the a lot to grind up my 

chilli and whole grain spices. I also collect large  jam 

jars and coffee jars to store my pasta in. I think the 

pasta look very attractive in glass jars.

Summer Herb and Tomato Chicken Casserole

Serves 4


4 pieces chicken joints (skin removed)
 
6 fresh large tomatoes (chopped)

2 tablespoon tomato puree

1 handful chopped herbs (basil, thyme, oregano and parsley)

2 clove garlic (chopped)

1 teaspoon brown sugar

6 shallots (chopped)

1 cup white wine

100g sliced mushrooms

1 small courgette (diced)

3 tablespoon olive oil

2 tablespoon flour

Salt and pepper

1. Sprinkle the chicken joints with salt and pepper. Dredge with flour.
2. Heat the olive oil in a pan. Brown the chicken on both sides. Drain and set aside.
3. With the remaining oil the pan, sweat the shallots and garlic. Add in mushrooms, herbs, white wine, tomato puree, chopped tomatoes and sugar.Simmer for 10 minutes to make the sauce.
4. Transfer the chicken into a slow cooker. Pour over the sauce. Cover and cook on High heat for 1 hour.
5. Stir in the diced courgette. Cover and cook for  further 10 minutes.
6. Season to taste. Garnish with freshly chopped herbs.