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CHICKEN CASSEROLE

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Serves: 4

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Ingredients

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  • 1 tablespoon olive oil
  • 1 onion (sliced)
  • 2 carrots (thickly sliced)
  • 2 sticks celery (sliced)
  • 605 grams chicken thighs
  • 1 tablespoon plain flour
  • 500 grams new potatoes (quartered)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 600 ml chicken stock
  • 2 tablespoons cornflour
  • 410 grams butter beans

Method

  1. Heat the oil in large pan, soften the onions, add carrots and celery. Cook for 5 mins.
  2. Toss chicken in flour, add to pan and brown meat. Then add potatoes, rosemary, thyme and stock.
  3. Heat until simmering and cook in the oven for 45 mins.
  4. Mix the cornflour with four tbsp water to make a paste. Stir into the casserole add the beans and cook for a further 10mins.
  5.  However I adapted this to make in my beloved slow cooker - so I used more stock and I used dried beans (as they were cooked over 8 hours).
  6. Serve with crusty bread.

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  • Overall a very nice dish - I substituted tarragon for the thyme and rosemary for a more subtle flavour. Was not sure about the combination of butter beans and potatoes - both quite starchy and would probably use mushrooms instead of the potatoes next time. A dash of white wine in the stock rounds it off nicely.

    Posted by lola909 on 3rd Sep 2012 at 10.08