Prep Time:10 mins
Allergens
Chicken casserole
Cooking Time:60 mins
Serves:4 Adults
Cost:Medium
Like most casseroles, everyone has their own favourite recipe, but if you are a beginner try this simple one which you can cook on the stove rather than in the oven.
Ingredients
- 8 chicken thighs, skin and bone removed (or 4 chicken legs, skin removed)
- 1 tablespoon plain flour
- 1 tablespoon olive oil
- 850ml / 1½ pint chicken stock
- 1 medium onion, finely chopped
- 3 medium carrots, peeled and chopped
- 1 clove garlic
- 3 sticks of celery, chopped
- 1 bay leaf
- 1 sprig of thyme
- 1 bunch of parsley, 1 sprig for the pot and then enough to make 1 tablespoon of chopped parsley
Method
- Heat the oil in a large pot and when it is hot, quickly brown the chicken thighs on all sides, about 30 seconds per side
- Remove the browned chicken and set it aside for a few minutes
- Add the chopped onion to the oil and cook it until it starts to soften
- Add the chopped or minced garlic and cook for about 2 minutes
- Next add the flour and mix it well until it has soaked up the oil and juices
- Add the chicken, followed by the chopped carrot and celery, the bay leaf, thyme and one sprig of parsley
- Add the chicken stock and mix well
- Put the lid on the pot and allow to cook gently for about 1 hour
- Sprinkle with the chopped parsley and serve
What you will need
- Chopping board
- Chopping knife
- Measuring jug(for liquids)
- Saucepan
- Vegetable peeler
- Wooden spoon
Serving suggestions
Serve with brown rice or baby boiled potatoes
"This recipe is suitable for freezing and can be made in larger quantities and frozen in portion sized servings"
