Packed with veggies, this creamy chicken casserole is made easy in the KitchenAid cast iron casserole pot. Let it simmer away, then serve with sourdough to make the most of the flavourful sauce.
Serves44
Cook time1 hr 15 mins1 hour 15 minutes
Prep time10 mins10 minutes
Ingredients
4 Coles Australian RSPCA Approved Chicken Thigh Cutlets
2 tbs plain flour
1 tbs olive oil
1 leek, pale section only, thinly sliced
2 medium carrots, peeled, chopped
2 celery sticks, chopped
1 tbs Coles Beer Flavoured Dijon Mustard
2 cups (500ml) chicken stock
500g baby Carisma potatoes, quartered
4 thyme sprigs
1/2 cup (125ml) thickened cream
Thyme sprigs, extra, to serve
Sourdough, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Place the chicken and flour in a bowl and toss to coat, shaking off excess.
Step 2
Heat oil in the 22cm KitchenAid cast iron casserole pot over high heat. Cook the chicken, in 2 batches, for 3 mins each side or until browned. Transfer to a plate. Carefully drain fat from the pot.
Step 3
Add leek, carrot and celery to the pot and cook, stirring, for 3 mins or until leek softens slightly. Add the mustard and stir to coat the vegetables. Add the stock, potato and thyme. Return chicken to the pot with any juices on the plate. Bring to the boil. Season.
Step 4
Cover and bake for 45 mins. Uncover and bake for a further 15 mins or until the chicken is tender and cooked through.
Step 5
Add cream to the chicken mixture and gently stir to combine. Serve with extra thyme and sourdough.
