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Thursday, 9 January 2020

Chicken Casserole ... a little like mother used to make !



We never tire of chicken, it has so many plus points. Its versatility, and ease with which it can be cooked, make it one of the most popular meats around. It's certainly popular in our house! Plus of course it has a high level of good quality protein, as well as B vitamins, iron, copper and selenium... and it's usually reasonably priced too, which is a great help in todays ever increasing price of bills etc.

My dear Mum had many good recipes for chicken, and this one below is a little like she used to make! It's a BBC good food recipe suggestion, and really is quite like mother used to make … I can almost smell it cooking now!

Ingredients
Serves Four
8 bone-in, skin-on chicken thighs* (around 850g/1lb 14oz)
1 tbsp. olive oil
1 onion, thinly sliced
4 rashers smoked back bacon, cut into roughly 2cm/¾in slices
150g/5½oz small mushrooms, halved or quartered if larger
3 medium carrots, peeled and cut into roughly 1.5cm/⅝in slices
20g/¾oz plain flour (around 2 tbsp.)
1 tsp dried thyme or 1 tbsp. fresh thyme leaves
500ml/18fl oz. hot chicken stock (made with 1 stock cube)
1 medium leek, trimmed and cut into roughly 1cm/½in slices

salt and freshly ground black pepper

Method
1. Preheat the oven 190C/375F/Gas 5. Season the chicken thighs all over with a little salt and lots of black pepper.
2. Heat the oil in a large non-stick frying pan (skillet) over a medium heat and fry the chicken for 7–8 minutes, skin-side down, or until the skin is nicely browned. Turn and cook on the other side for 3 minutes more. Transfer to a plate.
3. Return the pan to the heat and add the onion, bacon and mushrooms. Fry over a medium-high heat for 4–5 minutes, or until lightly browned, stirring regularly. Tip into a medium, lidded oven-safe pan or casserole. Add the carrots and flour and toss together well.
4. Sprinkle with the thyme, then pour in the stock, a little at a time, stirring well between each addition. Add the chicken pieces back to the pan and bring to a gentle simmer. Cover the pan with a lid.

5. Place in the oven and cook for 45 minutes. Take out of the oven and stir in the leeks. Return to the oven for a further 15 minutes, or until the chicken and leeks are tender and the sauce has thickened.
6. Serve with mashed swede.

*You can use boneless, skinless chicken thigh fillets for this recipe if you like. Fry for 3 minutes on each side before transferring to a plate. Follow the recipe as above but cook for 35 minutes rather than 45 minutes before adding the leek.

From an original idea here
For readers who may prefer a vegetarian casserole option, have a look here 

Dear reader, a variety of recipe ideas, are within this blog, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

39 comments:

Tom said...

...looks like a great meal for a cold winter night.

Bleubeard and Elizabeth said...

I don't mind eating chicken, but I'm not now, nor have I EVER been a fan of dark meat. It might work well with the breast, though.

Valerie-Jael said...

Sounds great, could you send a portion over, please! Valerie

Laurie said...

The addition of the bacon to this just sounds delicious!

R's Rue said...

Yum.

Sherry Ellis said...

That looks yummy!

Elephant's Child said...

Chicken was the 'expensive' meat when I was growing up. Chicken casseroles didn't feature. Ever.

Rose said...

This sounds interesting..

kitty@ Kitty's Kozy Kitchen said...

This looks so good! I do prefer chicken thighs because they are more moist than breasts, in my opinion.

carol l mckenna said...

Another delicious looking recipe ~ ^_^

Happy Moments to You ,
A ShutterBug Explores,
aka (A Creative Harbor)

happyone said...

That sure looks good and would be great on a cold day like today.

JFM/Jan said...

Looks delicious!!!

The Joy of Home with Martha Ellen said...

This recipe is right up my alley, Jan. We have chicken often and this recipe would be lovely for a winter meal. Thank you!

Victor S E Moubarak said...

Yes, this is really tasty.

God bless.

Carla from The River said...

I pinned your recipe. Thank you, yummy!

Lee said...

That will have to keep until winter....yoghurt and fresh fruit (mango, banana, nectarines and grapes), followed by some raw mixed nuts for me for my lunch today.

Carola Bartz said...

That looks really yummy! I like chicken as well, even though we try to go meatless most nights of the week.

Christine said...

looks delicious!

peppylady (Dora) said...

It been ages since I had a cassrole. Usual there so comforting

Lorrie said...

What a delicious and warming recipe for cold winter days. We eat lots of chicken. It's so versatile.

Lady Caer Morganna said...

Minus the mushrooms, this sounds yummy good!! :)

eileeninmd said...

Hello,

This sounds like a hearty chicken recipe. YUM! Thanks for sharing.
Enjoy your day, wishing you a great weekend!

bill burke said...

That looks so good, I'll take a bowl. :) Thank you!

Jeanie said...

Looks delicious. I'm saving this one for when iI get a new oven!

Nadezda said...

I liked your recipe, Jan. I think some ingredients I could exchange to the other we have here.
It looks very tasty.

Divers and Sundry said...

That looks delicious. I'm adding some of the ingredients to my shopping list so I can try it. Thanks!

Laura. M said...

Me encanta el pollo. Es una buena receta.
Buen fin de semana.
Un abrazo.

Conniecrafter said...

Oh does that look good for a nice winters day!!

Debbie said...

we are chicken lovers too, when we eat meat, it is almost always chicken!! this looks so good, i love one pot meals, i would add cubed potatoes because i always have them and i love them!!!!

Sally said...

Lawsy mercy, I'm seeing some good recipes today in blog land! Yours looks so good. :)

xoxo

Mary Kirkland said...

We never tire of chicken meals either.

baili said...

we too never tire of chicken
chicken i used to have back in village was different from one we eat here in city and in the beginning it was hard to find taste in it but now i am used to it ,less but i eat chicken
i found this recipe nice
blessings!

Phil Slade said...

You're spot on Jan. It's the versatility of chicken that makes for many varied meals. Grilled, casseroled, roast, curried, cold on a sandwich etc. You name it, we eat it.

Francisco Manuel Carrajola Oliveira said...

Hummm deve de ser delicioso.
Um abraço e bom fim-de-semana.

Andarilhar
Dedais de Francisco e Idalisa
Livros-Autografados

Jenn Jilks said...

I often make someone like this! I love one pot meals!!!!

This N That said...

Yummy!
I remember this from way back...

dellgirl said...

Oooo yummy, this looks sooo delicious! Give me some crackers and some lemonade and I'm good-to-go with this one.

Wishing you well!

Sue said...

This looks delicious, I do love my chicken! xx

William Kendall said...

That sounds good!