After a simple dinner that requires minimal washing-up? Try this one-pot chicken casserole. Infused with herbs and white wine, it showcases rich French flavours that will satisfy anyone.
Serves44
Cook time50 mins50 minutes
Prep time15 mins15 minutes
Ingredients
1½ tbs olive oil
1kg Coles RSPCA Approved Chicken Thighs, halved crossways
1 carrot, peeled, coarsely chopped
2 celery sticks, coarsely chopped
100g bacon, chopped
1 leek, thinly sliced
200g cup mushrooms, quartered
1 garlic clove, crushed
1 tsp dried tarragon
2 tbs plain flour
½ cup (125ml) white wine
2 cups (500ml) chicken stock
½ cup (125ml) thickened cream
2 tbs finely chopped parsley
Steamed green beans, to serve
Crusty bread, to serve
Extra virgin olive oil, for dipping
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Method
Step 1
Heat 2 tsp olive oil in a large heavy-based saucepan over medium heat. Season chicken. Cook, in batches, for 5 mins or until browned all over. Transfer to a plate.
Step 2
Heat remaining olive oil in the pan over medium heat. Add carrot and celery and cook, stirring occasionally, for 5 mins. Add bacon, leek and mushrooms and cook, stirring occasionally, for 5 mins or until bacon and mushrooms are golden. Add garlic and tarragon and cook for 1 min or until aromatic.
Step 3
Add flour to the pan and cook, stirring, for 2 mins. Gradually add wine and stock, stirring to combine. Return the chicken to the pan. Bring to the boil. Reduce heat to low and cook for 20 mins or until chicken is cooked through. Stir in cream and parsley and cook for 2-3 mins. Season.
Step 4
Serve with beans, crusty bread and extra virgin olive oil.
1kg Coles RSPCA Approved Chicken Thighs, halved crossways
1 carrot, peeled, coarsely chopped
2 celery sticks, coarsely chopped
100g bacon, chopped
1 leek, thinly sliced
200g cup mushrooms, quartered
1 garlic clove, crushed
1 tsp dried tarragon
2 tbs plain flour
½ cup (125ml) white wine
2 cups (500ml) chicken stock
½ cup (125ml) thickened cream
2 tbs finely chopped parsley
Steamed green beans, to serve
Crusty bread, to serve
Extra virgin olive oil, for dipping
Description
After a simple dinner that requires minimal washing-up? Try this one-pot chicken casserole. Infused with herbs and white wine, it showcases rich French flavours that will satisfy anyone.
Method
Step 1
Heat 2 tsp olive oil in a large heavy-based saucepan over medium heat. Season chicken. Cook, in batches, for 5 mins or until browned all over. Transfer to a plate.
Step 2
Heat remaining olive oil in the pan over medium heat. Add carrot and celery and cook, stirring occasionally, for 5 mins. Add bacon, leek and mushrooms and cook, stirring occasionally, for 5 mins or until bacon and mushrooms are golden. Add garlic and tarragon and cook for 1 min or until aromatic.
Step 3
Add flour to the pan and cook, stirring, for 2 mins. Gradually add wine and stock, stirring to combine. Return the chicken to the pan. Bring to the boil. Reduce heat to low and cook for 20 mins or until chicken is cooked through. Stir in cream and parsley and cook for 2-3 mins. Season.
Step 4
Serve with beans, crusty bread and extra virgin olive oil.
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