Chicken casserole
This is really wholesome and easy to put together. I wanted to keep the sauce white so have not used tomatoes, a lot of recipes do. Subsequently the vegetables taste really sweet and the 2 hour cooking means the chicken falls off the bone. This dish on its own with warm crusty bread does the job, but a nice serving of Cauliflower cheese on the side never goes amiss.
Servings:
Ingredients
- 450 grams chicken thighs and wings preferably
- 1 whole Onion peeled & sliced
- 1 whole Carrot peeled & sliced
- 1 whole Leek sliced
- 150 grams Potatoes peeled & sliced
- 200 ml White wine
- 1 stock cubes chicken stock 350ml
- 5 grams Thyme teaspoon
- 1 Bay leaf
- 25 grams Butter
- 25 grams Plain Flour
- Salt & Pepper
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Prep Time: 20minutes
Cook Time: 2 hours
- Melt the butter then brown the chicken pieces and the diced onion, then remove from pan setting aside.
- Pour in the wine, deglazing the pan, reduce by half. Add the flour, stirring into the wine. Start to introduce the stock, pouring in slowly until you have a good consistency.
- Toss in the chopped carrot, leek, potato, garlic and thyme folding into the sauce. Season with salt & pepper and return chicken and onions.
- Turn down to a low simmer and cover, leaving to cook for about 2 hours or until the chicken falls off the bone. Stir occasionally. Serve as required.
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