EASY CHICKEN CASSEROLE RECIPE | JAMIE OLIVER CHICKEN RECIPES
This is a great supper dish that is full of flavour and very easy to make. The sauce creates a delicious broth, which is perfect paired with mashed potato or simply boiled rice.
Total Time 35 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
- Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
- Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
- Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
- Leave to simmer very gently for about 10–15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
- If you end up having more sauce than you’d like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.
Nutrition Facts : Calories 544 calories, FatContent 31.2 g fat, SaturatedFatContent 8.8 g saturated fat, ProteinContent 37.5 g protein, CarbohydrateContent 30.4 g carbohydrate, SugarContent 9.6 g sugar, SodiumContent 1.4 g salt, FiberContent 3.9 g fibre
EASY ONE-POT CHICKEN CASSEROLE RECIPE | BBC GOOD FOOD
A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour
Provided by Sarah Cook
Categories Dinner, Main course
Total Time 55 minutes
Prep Time 5 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
- Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
- Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
- Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
- Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.
Nutrition Facts : Calories 386 calories, FatContent 9.6 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 7.6 grams sugar, FiberContent 5.9 grams fiber, ProteinContent 42.6 grams protein, SodiumContent 2.1 milligram of sodium
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MILLION DOLLAR CHICKEN CASSEROLE RECIPE - RECIPES.NET
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Reviews 1
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Cuisine A
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CHICKEN CASSEROLE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 1 hours
Category low-cost, 30-minute meals, autumn, easy chicken, winter, comfort food, dinner, poultry, stews
Cuisine Comfort Food, French
Calories 380 calories per serving
Heat oil in a large, flameproof casserole. Season chicken pieces and brown all over for 10min. Remove and set aside. Drain fat from the pan - there should be around 75ml (3fl oz). Pour just 1tbsp oil back in to the pan and discard the rest. Preheat oven to 200ºC (180ºC fan oven) mark 6.
Add the onion, garlic, celery, carrots, leeks and potatoes to the pan, and cook, stirring, for 5-10min. Stir in the flour, cook for 2min, then pour in the stock. Season well, then return the browned chicken to the pan. Add the rosemary, squeeze over the juice from the lemon half and pop the squeezed lemon half into the pan. Cover and bring the casserole to the boil.
MARY BERRY CHICKEN AND HERB CASSEROLE RECIPE | BBC LOVE TO ...
From thehappyfoodie.co.uk
Preheat the oven to 160°C/140°C fan/Gas 3.
Place the bacon in a large non-stick ovenproof frying pan or flameproof casserole and fry over a medium heat for a few minutes to render out the fat. Add the onions and continue to fry until the bacon is brown at the edges. Transfer the bacon and onions to a plate using a slotted spoon and set aside.
Lightly season the chicken. Place the oil in the unwashed dish, add the chicken and brown over a high heat, turning once. Transfer to the plate with the bacon and onions.
Scatter the flour into the dish (adding a little more oil, if needed) and stir to combine. Gradually incorporate the hot stock, whisking, and allow to thicken. Pour in the wine and return the bacon, onions and chicken to the pan. Stir well, add the thyme sprigs, sage sprigs and bay leaves. The sauce will be quite thick at this stage. Bring to the boil, season well with salt and black pepper and cover. Transfer to the oven for 30 minutes.
Remove the dish from the oven and add the mushrooms and crème fraîche. Stir well and return to the oven for a further 15–20 minutes, until the chicken is tender.
Meanwhile, heat the butter in a small pan over a medium heat. Add the whole sage leaves and fry until crisp.
Remove the bay leaves, thyme and sage sprigs from the casserole and discard (some leaves will have fallen off to flavour the casserole). Stir in the parsley and serve with the crisp sage leaves on top.
Mary’s Tips:
Can be made up to a day ahead. Add the crème fraîche and mushrooms when reheating.
Freezes well.
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