Quick Chicken Casserole

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    • #377195

      This is a good gift for newlyweds. Give the gift of a large casserole pan, a gift certificate for $10.

      and the recipe…
      Quick Chicken Casserole
      2 tbs vegetable oil
      8 chicken thigh fillets
      6 shallots, peeled and quartered
      2 carrots, peeled and sliced thickly
      4 oz white mushrooms, cleaned and thinly sliced
      8 new potatoes, scrubbed and quartered
      2.25 pints chicken stock
      1 tbs roughly chopped flat parsley leaves, plus leaves for garnish
      12 black olives, stoned
      2 tbs creme fraiche
      Heat a large oven-proof casserole over a medium heat being careful not to make it too hot or the oil will smoke.
      Add the oil to the casserole and raise the heat slightly until hot but again, not smoking.

      Add 4 of the chicken thighs and turn the thighs constantly in the hot oil until browned all over. Remove from the pan, place on kitchen towel to drain and keep to one side. Repeat this with the remaining 4 thighs.
      Once the thighs are browned, to the hot pan add the quartered shallots, sliced carrots, sliced mushrooms and the quartered potatoes .

      Stir thoroughly to make sure all the vegetables are covered with the oil.
      Return the browned chicken thighs to the casserole, pour over the chicken stock over.

      Cover the casserole with a tight-fitting lid and cook for 20 min on a medium heat, the casserole should be bubbling but not boiling fiercely.
      Add the parsley and olives, cover again with the lid and cook for a further 15 min or until the potatoes are tender, when pierced with a sharp knife.
      Remove the casserole from the heat, stir in the cream, garnish with the parsley leaves and serve.
      Crusty bread is a must for mopping up the lovely juices.

      Serves 4
      purr smilie

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