Chicken Casserole
Info
Preparation Time
Cooking Time
Difficulty
Servings
Ingredients
2 Tablespoons Canola (Rapeseed) or Olive Oil
8 boneless and skinless Chicken Thighs (approximately 550g) You can use boneless, skinless chicken breasts but they aren't as flavourful.
2 Carrots
2 sticks of Celery
1 medium Onion
2 Tablespoons Plain Flour
1 1/2 Cups (375ml) Chicken Stock (either homemade, or made with a stock cube or ready made stock from the supermarket)
3 sprigs fresh Thyme
200g Button Mushrooms
- Cut the chicken thighs into chunks (roughly 4-6 chunks per thigh).
- Prepare the vegetables: Peel, remove the ends and halve the carrots lengthwise. Cut each half into slices (you don’t want them too thin or they will be soggy at the end of the cooking). Peel and remove the ends of the celery and cut each of the sticks into slices. Peel and remove the ends from the onion, halve the onion from top to bottom and finely chop each half. Clean any dirt from the mushrooms using a paper towel or brush and halve any that are large.
- Heat 1 Tablespoon of the oil in a frying pan over a medium-high heat and brown the chicken pieces in 2 or 3 batches. (if you put all of the chicken in at once it will lower the heat of the pan and the chicken will steam rather than fry). Add the remainder of the oil if you need to with the 2nd and 3rd batches. Remove each batch to a medium casserole dish once it has cooked.
- When all the chicken has cooked and is in the casserole dish add the chopped carrots, celery and onion (but not the mushrooms yet), and the flour and give everything a good stir.
- Heat the stock (if it isn’t already hot) and gradually add it to the pot, stirring it in to the chicken and vegetables. Once it has all been added and the contents mixed thoroughly to combine, add the thyme and put the lid on the casserole dish. Bring the ingredients up to a gentle simmer and cook for 20 minutes.
- After the 20 minutes have passed, add the mushrooms and give everything a good stir, replace the lid and cook for a further 10 minutes.
- Remove the cooked thyme sprig (as it is woody and unpleasant to eat) and serve the casserole with mashed potatoes or rice. You can garnish the plate with another sprig of fresh thyme for decoration.
Leave a Reply
One Comment
Brilliant n yum recipe.