Chicken Casserole Recipe
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Chicken casserole preparation time: 20 Minutes
Chicken casserole cooking time: 60 Minutes
From Patricia
I think of chicken casserole as a warm and filling meal with all the
taste and goodness of root vegetables. You can however use a wide range
of produce according to your own preference to give the dish a more
spring/summer feel. For example add washed baby spinach, fresh chives or pak choi and
stir in a few
minutes before the dish is ready to come from the oven. For an even
healthier Chicken Casserole omit the bacon from this recipe and reduce the
vegetable oil to the bare minimum. For a vegetarian casserole you can replace
the meat in this recipe with a substitute like bean curd or quorn.
Chicken casserole recipe ingredients: Serves 4
8 chicken thighs (skinned)
100g streaky bacon
250g carrots
250g swede
150g button mushrooms
1 clove of garlic
2 leeks
Vegetable oil for frying
450ml chicken stock
2 tbsp plain flour
Salt and pepper to taste
Chicken casserole cooking Instructions:
1. Cut the bacon into small pieces.
2. Peel the; carrots, leeks and
swede, then chop them into small pieces squares (about 1in or 3 cm).
3. Wash the mushrooms and dry thoroughly
and then cut in half, peel and crush the garlic.
4. Heat the oil in a large frying pan, add
the chicken and fry for 5 to 6mins on a medium heat until golden brown.
Remove the chicken from the frying pan and put in an oven proof casserole
dish.
5. Put the onions and bacon, into the
frying-pan, fry for a few minutes until the onions are soft, remove from
the heat, sprinkle with the flour add the garlic, swede and carrots also a
little of the chicken stock stir and mix making sure the mixture is
smooth, return to the heat and add the rest of the chicken stock, bring to
the boil stirring occasionally.
6. Pour all the contents from the frying
pan into the casserole dish with the chicken, stir well and put into a pre
heated 200c/400/Gas mark 6 for 60 minutes until the chicken and vegetables
are thoroughly cooked.
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