This wholesome chicken casserole is filled with old school charm.
Dishes like these, using simple everyday warming ingredients, are like a huge hug on a cold blustery day. I always feel it’s worth the effort using fresh herbs; you can pick them up in most supermarkets and they last you for quite a few other recipes.
I love the versatility in this recipe. You can mix it up by replacing the chicken with butternut squash and veggie stock making it completely veggie. Or you can even add some crispy, fried pancetta at the end giving the overall dish some extra flavour and crunch.
If you have any leftovers they’re delicious served as a soup for lunch the next day with a chunk of crusty bread.
- A glug rapeseed oil
- 4 chicken breasts
- 1 tablespoon plain flour
- 1 pint chicken stock
- 2 garlic cloves
- 1 medium onion
- 2 medium carrots
- 2 sticks of celery
- 1 bay leaf
- 1 sprig fresh thyme
- 1 bunch of fresh parsley
You will need a large saucepan.
Crush the garlic, dice your chicken breasts and peel and chop the veg.
Put a saucepan over a medium heat and soften your onion and garlic by cooking for 5 minutes.
Add your carrot and celery, giving them a good mix, and cook for another 2 minutes.
Toss in the diced chicken breast sealing them for about 2 minutes.
Sprinkle over a good heaped tablespoon of flour and mix in well until it has soaked up all the lovely juices in the pan.
Chop your fresh herbs and add them to the mix.
Slowly pour in the chicken stock (quarter by quarter), mixing well.
Chuck in your bay leaf, cover with a lid and simmer for 30 minutes.
This dish is delicious served with mash, baby boiled potatoes, rice, or just with a hunk of crusty bread.