I was trying to make a chrorizo/chicken casserole/stew thing. So In browned off the chicken pieces then put them to one side. Then I fried some chorizo (chopped) in the same oil as chicken - the bits looked too burnt and horrid so I took them out and fried 2 chopped onions and 3 gloves of garlic in the chorizo-y oil. Seemed ok. Then I added about a pint of stock and added chicken pieces back in.
It all tasted far too garlicky and horrid so I added a carton of passata, brought it back up to the boil and left it to simmer.
It is still nasty!
I think I should have added some flour at some point but when? Is the garlic the problem? Aaagh it is horrible and none of them are going to eat it - shall I just fish the chicken pieces out in a bit and serve with mash? How can I salvage this?
have you put any herbs in it? what about some oregano? if i add cornflour i mix it in a little cold water first or it goes lumpy. is it burnt - if so i think fishing chicken out is maybe your best bet as you cannot disguise burnt. i usually put chopped up peppers in this when i do it.
I make a casserole v similar to this and it is normally delicious. I also add snoked paprika which gives it a certain depth. I think it sounds as though your garlic was a bit rancid (I threw away a few heads of garlic from tesco a few weeks ago that were really bitter and yucky....). Not sure if the smoked paprika will help w the yucky garlic.... what if you chuck some sour cream in? Will that soften the garlic at all do you think?
btw, when I make this, I flour the chicken pieces before I brown in butter... helps thicken up the sauce.
Also, if I cook it in advance, refrigerate, and then remove congealed fat (ew!) off top before re-heating it, it becomes v melt in the mouth and delicious...... I also tend to slow cook it, about 2 hours at 150 degrees.....
Why don't you just leave it to simmer for the next few hours - it should thicken up and sweeten naturally. I would add a teaspoon of sugar too. I would be reluctant to add additional herbs if it is already too garlicky.
a splash of cream towards the end will also make it more palatable
Thanks all It sounds like I did all the right things when it is written down but I think maybe like orangina says the garlic and parika is a bit bitter. I think I might fish out the cooked chicken pieces and then play around with making the sauce a bit more palatable - have some philly in the fridge so may try a bit of that. Otherwise I think I may re-use the chicken in something nice and safe like a pasta bake!