Chicken Casserole

We’ve not had this for a while, which is odd considering it’s so cold outside and this is perfect comfort food. It’s relatively healthy too which is appropriate as we are both trying to be more conscious about what we eat.

Stephen jointed a chicken yesterday and I used the carcass to make stock today, the chicken breasts are in the freezer for use at a later date.

We mostly stuck to the original recipe but left out the bacon (pesky healthy eating) and it was very good. I should have remembered to skin the chicken first though as it was slightly too oily and I think I prefer it with mashed potatoes on the side instead of potatoes cooked within the dish.

Chicken Casserole
Serves four

2lb chicken pieces with bones (skinned!)
2 tablespoons flour
Salt and pepper
Oil
125g lardons (optional)
2 medium onions, finely chopped
4 garlic cloves, crushed
One large carrot, diced
500ml chicken stock
300ml white wine
4 sprigs thyme, chopped
Six sage leaves, chopped (optional)
Bay leaf
Two medium potatoes, chunked (optional)

If using bacon, start by browning until the fat has rendered and then remove from the pan.

Coat the chicken in the seasoned flour. Heat the oil and brown chicken on all sides (in batches if necessary) – about ten minutes. Deglaze the pan with some of the wine and reserve the juices.

Remove the chicken and add more oil if necessary.

Add the onions and cook slowly until translucent. Add celery and carrots and saute for a further five minutes. Add the crushed garlic and cook for a minute or so longer.

Stir in the excess flour and cook out for a couple of minutes. If you’ve used bacon then add that back to the pan. Return the chicken to the pan, add the stock, reserved juices, wine and herbs.

Season and cook for one hour on a low heat.

Check for seasoning, add diced potato (if using) and cook for a further hour (without lid if necessary to reduce liquid).

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