Chicken & Potato Casserole
Equipment
- Casserole dish
- Chopping knife
- Chopping board
- Small bowl
- Wooden spoon
- Measuring jug
- Serving bowl
Ingredients
- 2 tbsp olive oil
- 500g boneless, skinless chicken thighs
- 50g unsalted butter
- 1 red onion
- 2 carrot
- 2 celery
- 1 tbsp plain flour
- 4 fresh thyme
- 500 ml chicken stock
- 500 g new potatoes
- 300 g button mushrooms
- sea salt
- ground black pepper
- 2 tbsp chives
Instructions
- 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.
- Thinly dice the celery, onion and carrots into small cubes.
- Add the butter to the same pan and add the onion, carrots and celery. Season with salt and pepper and fry off for 5 minutes until soft.
- Chop the mushrooms and add to the pan.Continue for a further 4-5 minutes.
- 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.
- Once the sauce has thickened chop the potatoes.Return the chicken to the pan and add the potatoes.Add enough water to just cover the chicken.Bring to the boil and cover with a lid, leaving it on a simmer for 20 minutes until potatoes are almost tender.
- Serve sprinkled with chives.
Notes
This Chicken & Potato Casserole is the type of one pot dinner that can be plonked at the centre of the dinner table and will safely feed the whole family
Nutrition
Calories: 329kcal
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