Chicken Casserole

Posted By Stephen

chicken_casserole.JPG

Yesterday Kerri made chicken casserole with stock that we’d made on Saturday. Today we reheated it and had it for dinner and it was really good. It had a lovely depth of very chickeny flavour and it was just the thing to have on a rather chilly evening. Winter appears to be arriving and we might have to make more of this sort of thing out of necessity.

This is Kerri’s recipe, adapted from a few sources and tailored to what we like:

Chicken Casserole
Serves four

2lb chicken pieces with bones
2 tablespoons flour
Salt and pepper
Oil
125g lardons
2 medium onions, finely chopped
3 garlic cloves, crushed
One large carrot, chunked
225g mushrooms, chopped
500ml chicken stock
300ml white wine
Sprig thyme, chopped
Six sage leaves, chopped
Bay leaf
Two medium potatoes, chunked

Coat the chicken in the seasoned flour.

Heat oil and brown chicken on all sides – about ten minutes.

Remove the chicken and add more oil if necessary.

Add the bacon, celery, onions, garlic, carrots and mushrooms and saute for five minutes or until the onions are translucent.

Return the chicken to the pan, stir in the excess flour, add the stock, wine and herbs.

Check for seasoning and cook for one hour on a low heat.

Check for seasoning, add diced potato.

Cook for a further hour (without lid if necessary to reduce liquid).

Check for seasoning and serve with extra vegetables and/or bread.

*Chopped parsley will make the water green, add this just before serving
*Shallots could be used instead of onions

Sep 24th, 2007

7 Comments to 'Chicken Casserole'

Subscribe to comments with RSS or TrackBack to 'Chicken Casserole'.

  1. You do a lot of chicken these days!
    This one looks absolutely scrumptiolicious and I’m drooling, despite just having had dinner.
    Will definitely give it a go, you’re quite right, the weathre really calls for things like this.

  2. Kerri said,

    You’re right, we do! It’s a vague nod towards healthy eating but it’s also because it’s so versatile I think.

    Chicken casserole has been on my list of things to perfect for a while, we make it a lot in the Autumn/Winter but never to a particular recipe and it can be quite hit and miss. I really wanted to get it right so I’ve been obsessively hunting out recipes for a while now. I bet you next time we make it I’ll do it differently though!

    Next up is beef casserole, I’m thinking that this basic recipe can be adapted but have already started collecting different recipes to use as inspiration.

    Don’t come back tomorrow, I made enough of this for four portions and don’t have any space in the freezer so we’ll be having it again!

  3. Ros said,

    I haven’t made a chicken casserole in ages, I think this is because the best way to do it is with your own stock and it’s sometimes hard to find the time to make it. But if this weather continues I’ll definitely make the effort. We need some comfort food since our central heating has been broken for a few days now 🙁

  4. 'Betty' said,

    ‘Stephen’ & ‘Kerri’, tried your recipe and it was delisshhh! And so simple to make.
    Wish you shared your recipes more often!

  5. catie_lou said,

    hi

    looking to try this casserole however my husband doesn’t like sage, what herb can be used as a replacement

    Cat

  6. Stephen said,

    Hi catie_lou, thyme would be a good replacement I think. Good luck!

:: Trackbacks/Pingbacks ::

  1. Pingback by Pheasant Casserole | Dinner Diary - on February 15th, 2010 at 6:44 pm

Leave a Reply

You must be logged in to post a comment.