Chicken Casserole
This delicious chicken casserole with a creamy sauce is a comforting and hearty dish that the whole family will love. Tender chicken cooked with onions, carrots, and mushrooms in a flavorful broth, all topped off with a velvety cream sauce. It's the perfect meal to warm you up on a chilly evening.
— Constant Cookbook
Ingredients
- 4 chicken breasts
- 2 onions
- 1 carrot
- 1 celery
- 6 whole peppercorns
- 1 fresh bay leaf
- water, to cover
- 55g/2oz butter
- 30g/1oz plain flour
- and freshly ground black pepper salt
- 1 small head broccoli
- 1 free-range egg
- 2-3 tbsp double cream
- squeeze lemon juice
- 1 tbsp chopped fresh parsley
- boiled baby carrots
Instructions
- 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 casserole pan over a medium heat and fry the chicken for 7â8 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 4â5 minutes, or until lightly browned, stirring regularly. 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.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 425kcal
- Carbohydrate Content: 13g
- Fat Content: 19g
- Fiber Content: 5g
- Protein Content: 48g
- Saturated Fat Content: 5g
- Sugar Content: 7.5g
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