Chicken Casserole
This classic Chicken Casserole is packed with flavour, easy for a midweek dinner, and delicious enough to impress!
Equipment
- large casserole dish
Ingredients
Main Ingredients
- 200 g Smoked bacon lardons
- 2 Onions, Diced
- 3 Celery sticks, Sliced
- 500 g Carrots, Peeled and cut into chunks
- 1 tablespoon Dried thyme
- 1000 g Chicken thighs, Boneless, skinless and cut into large chunks
- 50 g Plain flour
- 750 ml Hot chicken stock
- 2 tablespoon Wholegrain mustard
- Sea salt and freshly ground black pepper Season to taste
To serve
- 4 tablespoon Crème fraiche
- Small bunch of parsley Chopped
Instructions
Cooking Instructions
- Heat a large casserole dish over medium heat and fry the bacon lardons for 5 – 10 minutes until they are starting to crisp up and have released some fat into the pan.
- Add the onions, celery, carrots and thyme and cook for 5 minutes, stirring occasionally.
- Add the chicken thigh chunks and cook for 5 more minutes until they're browned.
- Stir in the plain flour to coat everything, then pour in the chicken stock and mustard. Stir well, bring to a boil, then cover and simmer for 45 minutes to 1 hour.
- When the vegetables are tender and the sauce is thick, turn off the heat and stir in the crème fraiche, seasoning with salt and pepper.
- Scatter over the parsley and serve.
Notes
You can add other vegetables but avoid overcooking non-root vegetables. For gluten-free, use gluten-free flour and check stock suitability. Leftovers can be refrigerated for 3 days or frozen for 3 months. To thicken, mix cornflour with liquid to make a paste and add to sauce.
Nutrition
Serving: 1servingCalories: 893kcalCarbohydrates: 36gProtein: 49gFat: 60gSaturated Fat: 18gPolyunsaturated Fat: 11gMonounsaturated Fat: 25gTrans Fat: 0.2gCholesterol: 247mgSodium: 956mgPotassium: 1255mgFiber: 6gSugar: 12gVitamin A: 21130IUVitamin C: 12mgCalcium: 106mgIron: 4mg
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