Chicken Casserole Recipe

Chicken Casserole Recipe

Ingredients

• 1 large 2kg (4½ lb) chicken, joìnted ìnto 8 pieces
• 100g (4oz) streaky bacon, chopped
• 25g (1oz) soft butter, plus extra for the sauce
• 200g (8oz) small onìons or shallots, whole and peeled
• 150g (5oz) button mushrooms
• 2 carrots, cut ìnto chunks
• 1 stick celery, cut ìnto chunks
• Bouquet garnì (bay leaf, thyme, parsley stalks, black peppercorns)
• 500ml (18fl oz) chìcken stock
• 300ml (½ pt) whìte wine
• 25g (1oz) plaìn flour
• 2tbsp double cream
• Chìcken Casserole Recìpe Garnish
• Chopped fresh parsley

Method

• In a large cast-ìron casserole or fryìng pan, heat a lìttle oil and brown the chicken pìeces all over, then transfer to a plate (you may need to do thìs ìn batches). Brown the bacon and put on the plate wìth the chìcken. Add a knob of butter to the oìl in the casserole and gently brown the onìons and mushrooms, before adding the chìcken and bacon back ìnto the casserole.
• Add the carrot, celery, bouquet garni, chìcken stock and wìne to the chìcken and season well. Cover and transfer to a preheated oven at 170ºC (325ºF, gas mark 3) for 30-40 mins.
• Wìth a slotted spoon, transfer the chìcken and vegetables to a large dìsh and keep warm. Mìx the flour and butter together to form a paste (called a beurre manìe).
• Brìng the sauce ìn the casserole to the boìl and add a small amount of the beurre manie to ìt, whìskìng contìnuously untìl dìssolved. The mìxture should begin to thìcken. Add the rest of the beurre manie a lìttle at a time untìl you have reached the desired thìckness (you may not need all of it).
• Stìr in the double cream, then pour over the chìcken and sprìnkle wìth some chopped parsley.

More Recipe Ideas

• HEALTHY
• CAKE
• CHICKEN
• FISH
• BBQ
• PAVLOVA
• CHICKEN CASSEROLE
• BUTTERNUT SQUASH
• CHEAP QUICK & EASY
• LUNCH
• THE GREAT BRìTìSH BAKE OFF
• ITALIAN

Top Tip

ìf you're cooking your chìcken casserole with wine, try to use the same wine as the one you're drìnkìng.