Chicken Casserole
A community recipe by WelshRarebitNot tested or verified by Nigella.com
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Heat the oil in large pan, soften the onions, add carrots and celery. Cook for 5 mins. Toss chicken in flour, add to pan and brown meat. Then add potatoes, rosemary, thyme and stock. Heat until simmering and cook in the oven for 45 mins. Mix the cornflour with four tbsp water to make a paste. Stir into the casserole add the beans and cook for a further 10mins. 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). Serve with crusty bread.
Heat the oil in large pan, soften the onions, add carrots and celery. Cook for 5 mins. Toss chicken in flour, add to pan and brown meat. Then add potatoes, rosemary, thyme and stock. Heat until simmering and cook in the oven for 45 mins. Mix the cornstarch with four tbsp water to make a paste. Stir into the casserole add the beans and cook for a further 10mins. 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). Serve with crusty bread.
Introduction
Ingredients
Serves: 4
Metric
Cups
- 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 millilitres chicken stock
- 2 tablespoons cornflour
- 410 grams butter beans
- 1 tablespoon olive oil
- 1 onion (sliced)
- 2 carrots (thickly sliced)
- 2 sticks celery (sliced)
- 21⅜ ounces chicken thighs
- 1 tablespoon all-purpose flour
- 17⅔ ounces new potatoes (quartered)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 21 fluid ounces chicken broth
- 2 tablespoons cornstarch
- 14½ ounces butter beans
Method
Chicken Casserole is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by lola909 on 3rd September 2012
Show more commentsOverall 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.