Great food is like great sex. The more you have the more you want … Check This Amazing Recipe: Easy chicken casserole
How to Make Easy chicken casserole
less than 30 mins
1 to 2 hours
- 8 bone-in, skin-on chicken thighs
- 1 tbsp olive or sunflower oil
- 1 onion
- 4 rashers smoked back bacon
- 150g/5½oz small mushrooms
- 3 medium carrots
- 20g/¾oz plain flour
- 1 tsp dried thyme leaves
- 500ml/18fl oz hot chicken stock
- 1 medium leek
- salt and freshly ground black pepper
Preheat the oven 190C/170C Fan/Gas 5. Season the chicken thighs all over with a little salt and lots of black pepper.
Heat the oil in a large non-stick frying pan over a medium heat and fry the chicken for 7–8 minutes, skin-side down, or until the skin is nicely browned. Turn and cook on the other side for 3 minutes more. Transfer to a plate.
Return the pan to the heat and add the onion, bacon and mushrooms. Fry over a medium-high heat for 4–5 minutes, or until lightly browned, stirring regularly. Tip into a medium, lidded oven-safe pan or casserole. Add the carrots and flour and toss together well.
Sprinkle with the thyme, then pour in the stock, a little at a time, stirring well between each addition. Add the chicken pieces back to the pan and bring to a gentle simmer. Cover the pan with a lid.
Place in the oven and cook for 45 minutes. Take out of the oven and stir in the leeks. Return to the oven for a further 15 minutes, or until the chicken and leeks are tender and the sauce has thickened. Serve.