Comfort Chicken Casserole
Print recipe
| Serves | 4 to 6 people |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Total time | 55 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Occasion | Casual Party, Christmas, Formal Party, Halloween, Thanksgiving |
| Region | French |
| From magazine | John Lewis Cook |
A tasty chicken casserole that is full of seasonal vegetables and has a wonderful smoky rich flavour; this casserole is cooked in a heavy cast iron Le Creuset casserole pot for excellent heat retention and is on the table in under an hour. This recipe is comfort food at its best and would make a wonderful family weekend meal. Serve with seasonal greens and acres of crusty bread! This recipe was adapted from John Lewis Cook magazine, Autumn 2014.
Ingredients
- 2 tablespoons Rapeseed Oil
- 8 chicken thighs
- 250g smoked lardons (or streaky bacon, chopped)
- 12 shallots, peeled and cut in half (or 6 small onions, peeled and cut into quarters)
- 4 sticks of celery, trimmed and finely diced
- 4 large carrots, peeled and finely diced
- 2 small leeks, trimmed, cleaned and finely chopped
- 750mls hot chicken stock
- salt and pepper
- sprigs of fresh thyme
Note
A tasty chicken casserole that is full of seasonal vegetables and has a wonderful smoky rich flavour; this casserole is cooked in a heavy cast iron Le Creuset casserole pot for excellent heat retention and is on the table in under an hour. This recipe is comfort food at its best and would make a wonderful family weekend meal. Serve with seasonal greens and acres of crusty bread! This recipe was adapted from John Lewis Cook magazine, Autumn 2014.
Directions
| Step 1 | Heat the oil in a 24cm-diameter Le Creuset casserole dish over a low to medium heat. Season the chicken pieces with salt and pepper. Sear in the casserole until browned, then remove and set aside. Add the lardons to the casserole and stir fry until browned, then remove and set aside. |
| Step 2 | Add the shallots (or onions) and cook, stirring occasionally until golden and caramelised, before adding the rest of the vegetables. Put the lid on the casserole dish and sweat the vegetables for about 5 minutes. |
| Step 3 | Add the chicken stock, cooked lardons and the sprigs of fresh thyme and stir well before sitting the chicken thighs on top of the vegetables and stock. Replace the lid, reduce the heat and simmer gently for around 30 minutes, until the chicken is cooked and the vegetables are tender. |
| Step 4 | Adjust the seasoning with salt and pepper. Serve with green seasonal vegetables and crusty bread. |
