Classic Chicken Casserole
Recipe Information
Succulent chicken, fresh celery and garlic combine to make this deliciously creamy casserole. Perfect for family dinners.
Serves: 4 people | Prep time: 10 minutes | Cooking time: 120 minutes
British | Main
Ingredients
- 1 x 1.26kg pack Chicken Drums and thighs
- 1 x large Onion
- 3 x sticks Celery
- 350g Salad Potatoes
- 150g Chantenay Carrots, washed
- 1 x Chicken Stock Cube
- 3 x Garlic cloves
- A little Sunflower Oil
- 1 x teaspoon Dried Thyme
- 450ml Water or Cider
- Salt and Black Pepper
Method
- Preheat the oven to 180°c/350°f/gas 4.
- Brown the chicken pieces in a little hot oil in a frying pan.
- Transfer to a large casserole dish.
- Peel and coarsely chop the onion.
- Chop the celery into chunks, add these two vegetables in the frying pan and brown slightly, then add them to the casserole.
- Peel the garlic and chop finely, add to the chicken.
- Scatter over the salad potatoes and the whole carrots.
- Pour over the water or cider, add the thyme, crumble in the stock cube and season with some salt and pepper.
- Cover and cook in the oven for 2 hours If you want a thicker sauce - use some gravy granules to thicken the sauce.