CHICKENCASSEROLE RECIPES

CHICKEN CASSEROLE RECIPES - BBC GOOD FOOD

Chicken casserole recipes - BBC Good Food image

Make a hearty chicken dinner for the family using our collection of comforting one-pots, casseroles, tagines and stews – ideal for chilly evenings.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

CHICKEN CASSEROLE RECIPE - BBC FOOD

Chicken casserole recipe - BBC Food image

An easy chicken casserole recipe should be in every cook's little black book and this one will go down well with all of the family. Serve with mashed or boiled potatoes, or rice. Each serving provides 425 kcal, 48g protein, 13g carbohydrates (of which 7.5g sugars), 19g fat (of which 5g saturates), 5g fibre and 2.4g salt.

Provided by Justine Pattison

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 11

Ingredients

8 bone-in, skin-on chicken thighs (around 850g/1lb 14oz)
1 tbsp olive or sunflower oil
1 onion, thinly sliced
4 rashers smoked back bacon, cut into roughly 2cm/¾in slices
150g/5½oz small mushrooms, halved or quartered if larger
3 medium carrots, peeled and cut into roughly 1.5cm/⅝in slices
20g/¾oz plain flour (around 2 tbsp)
1 tsp dried thyme or 1 tbsp fresh thyme leaves
500ml/18fl oz hot chicken stock (made with 1 stock cube)
1 medium leek, trimmed and cut into roughly 1cm/½in slices
salt and freshly ground black pepper

Steps:

Preheat the oven 190C/170C Fan/Gas 5. Season the chicken thighs all over with a little salt and lots of black pepper.
Heat the oil in a large non-stick frying pan over a medium heat and fry the chicken for 7–8 minutes, skin-side down, or until the skin is nicely browned. Turn and cook on the other side for 3 minutes more. Transfer to a plate.
Return the pan to the heat and add the onion, bacon and mushrooms. Fry over a medium-high heat for 4–5 minutes, or until lightly browned, stirring regularly. Tip into a medium, lidded oven-safe pan or casserole. Add the carrots and flour and toss together well.
Sprinkle with the thyme, then pour in the stock, a little at a time, stirring well between each addition. Add the chicken pieces back to the pan and bring to a gentle simmer. Cover the pan with a lid.
Place in the oven and cook for 45 minutes. Take out of the oven and stir in the leeks. Return to the oven for a further 15 minutes, or until the chicken and leeks are tender and the sauce has thickened. Serve.

Nutrition Facts : Calories 425kcal, CarbohydrateContent 13g, FatContent 19g, FiberContent 5g, ProteinContent 48g, SaturatedFatContent 5g, SugarContent 7.5g

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