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Chicken Casserole

Published Tuesday, 16 July, 2013 by Not Saying

Easy tasty yummy

50%

Ingredients

  • 1 onion
  • 1 carrot
  • 1 leek
  • 1 potato
  • 8 mushrooms
  • 8 chicken thighs
  • 1 x 15ml oil
  • 1 x 15ml spoon flour
  • 800ml stock (water and cube)
  • 1 x 15ml spoon mixed herbs
  • knife and chopping board x2
  • vegetable peeler
  • saucepan
  • wooden spoon
  • casserole dish with lid
  • measuring spoon/jug

Method

1. Preheat the oven to 180•c or gas mark 4

2. Preheat the vegetables

• peel and chop the onion

• peel and chop the carrot

• trim the leek and slice

• peel and cut the potato into 8

• slice the mushroom in half

3. With a fresh knife on a clean chopping board, remove the chicken skin and cut into chunks

4. Fry the chicken for 5 minutes in oil, until it has turned white. Place in oven proof dish

5. Add potatoes to the chicken

6.Fry the onions for 2 minutes, then add the leeks mushrooms and carrots

7. Sprinkle over the flour, then gradually add the stock, stirring all the time until thickened

8. Pour this mixture over the chicken and then add herbs

9. Cover the oven proof dish cook for 1-1.5 hours

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