Chicken Casserole Recipe

I never used to particularly like casseroles when I was younger, but now I can’t do without them. There’s a balance to be reached with combining flavours when cooking in one pot and making a rich sauce that complements the meat or other main ingredients you use. I don’t exactly think I’m an expert yet, but this was a good recipe. Serve it with some mash, so you have something to mop up the sauce with.

Ingredients (serves three):

  • 6-7 chicken thighs and drumsticks
  • 1 leek – about two handfuls once chopped (don’t overdo it)
  • 1 carrot (chop into smallish batons)
  • 1 normal sized onion or half a large one (roughly diced)
  • Heaped teaspoon of mustard [update: Dijon mustard]
  • Glass of wine (very subjective 🙂 – measure to taste of course)
  • 400-500ml of chicken stock
  • Salt and pepper
  • Plain flour
  • Small handful of bacon lardons (I normally used pancetta for this type of thing, but its flavour can be very strong and overpowering sometimes, a more gently bacon flavour is better with this)

Cook it:

  1. Roll all the chicken bits in well-seasoned flour. Keep the excess flour
  2. In a caserole dish, heat a few tablespoons of olive oil ’till nearly smoking and brown the chicken pieces; don’t crowd the pieces, do them in batches if need be.  Make sure you don’t let too much excess flour fall in the pan – it’ll burn. If it does, clean the pan before continuing. Set the chicken aside
  3. Once all the pieces are browned, add the onions to the pan and fry so they brown very slighly to add some brown flavour to the mix. Add the bacon lardons and given them a chance to leak out some fat
  4. Add the carrots and leeks and continue to cook for a few minutes
  5. Keep the temperature up; once the caroots and leeks start to steam well, the pan should be a little dry, now add half the glass of wine, so that the wine steams the vegetables. It’s fine and good if the majority of the wine steams off, but this should take a few minutes
  6. Now add the rest of the wine and the mustard and mix it in
  7. Add the chicken and combine into the mixture
  8. Add enough stock to nearly cover the chicken and a teaspoon or two of the leftover seasoned flour… and a bit more seasoning
  9. Bring to the boil, lid on and shove it in the oven for an hour or two on about gas mark 3 or 170/180ish.

3 thoughts on “Chicken Casserole Recipe

  1. Hi Lizzy – very good point, I’ve updated it to say Dijon mustard, which is what I used and certainly a bit less overpowering than something like English mustard!

  2. hi lizzie I found adding a tin of campbells cream of chicken soup just adds that touch of luxury and you don’t need the thickener.

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