Chicken casserole
Tender chicken cooked with soft vegetables in a rich, savoury sauce, creating a homely, golden casserole that looks warm, comforting and perfect for cosy weeknight dinners.
Equipment
- Large lidded casserole pot
Ingredients
- 2 tbsp vegetable oil
- 4 chicken legs
- 900 ml chicken stock
- 1 chicken oxo cube
- 4 rashers smoked bacon, cut into chunks
- frozen casserole mix (or 1 sliced onion, 1 sliced celery, ½ swede cubed, 2 sliced carrots)
- handful of frozen peas
- 4 potatoes, peeled and cubed
- 1½ tsp sage
- 1 tsp thyme
- 1 bay leaf
- salt and pepper
Instructions
- Pre-heat the oven to 180ºc / Gas 4.
- Season the chicken legs with salt and pepper. Heat the oil in a pan and fry the chicken until browned all over. Place in a casserole dish and set aside.
- Add the bacon to the frying pan, fry for around 30 seconds until slightly crispy and add to the casserole dish along with the frozen vegetables (or fresh vegetables) and potatoes.
- Pour in the chicken stock and crumble in the oxo cube.
- Add the sage, thyme, bay leaf and seasoning and stir. Place in the oven and cook for 2 hours, until the vegetables are cooked through and the chicken falls off the bone.
- Whilst the french stick is warming in the oven, remove the chicken from casserole pot, strip from the bones, place the chicken back to the casserole, stir and serve.