Chicken Casserole
This classic Chicken Casserole is packed with flavor and perfect for a midweek dinner, yet delicious enough to impress your guests.
Equipment
- casserole dish
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
- 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 every so often.
- Add the chicken thigh chunks and cook for 5 more minutes until they're browned.
- Stir in the plain flour to make sure everything is coated, then pour in the chicken stock and mustard. Give everything a good stir, then bring to a boil before putting the lid on and turning it down to a simmer for 45 minutes-1 hour.
- When the veg is just tender and the sauce lovely and thick, turn the heat off then stir through the crème fraiche and season with salt and pepper.
- Scatter over the parsley and serve.
Notes
You can make this a gluten-free Chicken Casserole by using gluten-free plain flour instead and ensuring your stock is suitable. Can be kept in the fridge for 3 days or frozen for up to 3 months.
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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