Chicken Casserole

Best-Ever Chicken Casserole

TV chef Dominique Rizzo shares her classic chicken casserole recipe, one of our favourite easy dinner recipes that the whole family will love. Serve with mashed potatoes or rice.

Serves 4

Ingredients 

8 chicken pieces, either legs and or thigh
2 tbsp flour
1 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp butter
200g bacon, diced
10 pickling onions
3 tsp Gourmet Garden Garlic
500g button mushrooms, sliced
1 cup white wine
3 cups chicken stock
1 tbsp Gourmet Garden Thyme

Method

1. Clean, wash, and dry the chicken pieces.

2. Mix the flour, salt and pepper and cover the chicken with the flour.

3.  Melt the butter in a large pot and brown the chicken for 2 minutes on all sides.

4. Remove the chicken and add in the bacon, brown slightly and add in the onions, garlic, mushrooms and cook until slightly golden.

5. Place the chicken back into the pot and add in the rest of the flour and salt and pepper mixture.

6. Add the wine and deglaze the pan by scraping the bottom of the pan.

7. Add in the stock and Gourmet Garden Thyme and bring the liquid to a boil.

7. Reduce the heat to a simmer and cover, cook for 25 minutes or the chicken becomes tender and falling off the bone. Serve hot with mashed potatoes or steamed rice, and a crisp salad on the side.

What’s your favourite midweek chicken recipe?

August 20, 2013

Easy Chicken Casserole

This quick and easy chicken casserole recipe makes the perfect midweek dinner for these chilly nights. Serve with crusty bread to mop up the tasty sauce.

Serves 4

Ingredients

8 skinless bone-in chicken thighs

1 medium onion, diced

2 stalks celery, diced

1 carrot, diced

2 rashers middle bacon, chopped

1 Tablespoon tomato paste

1/2 cup red or white wine

1 cup chicken stock

1 tin whole tomatoes

Small handful chopped parsley

Method

1. Heat a little olive oil in a large frying pan or Dutch oven over medium heat. Season the chicken with salt and pepper. Add the chicken to the pan. Brown on both sides, about 5 minutes, then transfer to a plate. Don’t overcrowd the pan as the chicken will steam, so brown the chicken in batches.

2. Add onion, celery, carrot and bacon to pan. Cook, stirring, for 3-4 minutes or until the onion has softened.

3. Add the tomato paste and continue to cook for 1 minute. Add the wine and cook for another minute.

4. Add the chicken stock and tin of tomatoes and return the chicken to the pan. Bring to a simmer, then cover and turn the heat to low. Simmer for 20-30 minutes or until the chicken is cooked through. Check the seasoning. Stir in parsley and serve with crusty bread to mop up the sauce and a crisp salad.

What’s your favourite chicken casserole recipe?

June 6, 2013