autumn

Chicken & Potato Casserole

October 03

This simple Chicken and Potato Casserole is a staple in our house, especially as we head into the darker months of the year.

Serves 4
75mins

Method

1. Heat the oil in a shallow lidded casserole dish over a high heat. Season the chicken and fry for 2-3 minutes until browned all over. Scoop out of the pan to a plate.
2. Add the butter to the same pan and fry the onion, carrots and celery for 5 minutes until soft. Add the mushrooms to the pan and continue for a further 4-5 minutes.
3. Turn down the heat to low and add the flour and cook out for a minute before adding the thyme and gradually adding the stock, mixing well. Turn the heat back up to a steady simmer and allow the sauce to thicken.
4. Once the sauce has thickened, return the chicken to the pan and add the potatoes. Add enough water to just cover the chicken.
5. Bring the pot to a boil, reduce to a simmer, cover with a lid and cook for 20 minutes until the potatoes are almost tender.
6. Serve sprinkled with chives.

2 tbsp olive oil

17oz chicken thighs, skinless and boneless

1/2 stick unsalted butter

1 red onion, finely chopped

2 carrots, finely chopped

2 sticks of celery, finely chopped

10oz button mushrooms, cut in half

1 tbsp plain flour

4 sprigs fresh thyme

17fl oz chicken stock

17oz new potatoes, cut in half

2 tbsp chives, finely chopped

Sea salt & freshly ground black pepper

2 tbsp olive oil

500g chicken thighs, skinless and boneless

50g unsalted butter

1 red onion, finely chopped

2 carrots, finely chopped

2 sticks of celery, finely chopped

300g button mushrooms, cut in half

1 tbsp plain flour

4 sprigs fresh thyme

500ml chicken stock

500g new potatoes, cut in half

2 tbsp chives, finely chopped

Sea salt & freshly ground black pepper

You'll Need

shallow lidded casserole dish

autumn

Chicken & Potato Casserole

October 03

Method

Ingredients

You'll Need

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