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 making it completely veggie replacing the chicken with butternut squash and veggie stock.
Or you can even add some fried crispy pancetta at the end giving the overall dish some extra flavour and crunch.
If you have any leftovers its delicious served as a soup for lunch the next day, with and a hunk of crusty bread.
Enjoy, Jolene and lils x
- A glug of 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 chopped small
- 1 bay leaf
- 1 sprig of fresh thyme
- 1 bunch of fresh parsley, (keeping some aside for the pot to sprinkle at the end of cooking)
Method (Serves 4)
You will need a large saucepan
Crush garlic, dice your chicken breasts and peel and chop the veg.
Put your saucepan over medium heat and soften your onion and garlic by cooking for 5 mins,
Add your carrot and celery giving a good mix, cooking 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 it well until it has soaked up 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) and mixing well
Chuck in your bay leaf, cover with a lid, and simmer for 30 mins
Finish with chopped fresh parsley. This dish is delicious served with mash, baby boiled potatoes, rice, or just with a hunk of crusty bread.