Hearty chicken casseroleby ellie brooks |
| Preperation time: 15 mins Cooking time: 1 hour 20 mins Serves: 4 |
| Recipe Ingredients |
| 2 tablespoons sunflower oil; 2 chicken breasts, cut into big chunks; 1 onion, finely sliced; 2 carrots, sliced; 4 celery stalks, sliced; 3 rashers of bacon, chopped; 1 pint chicken stock; 1 teaspoon cornflour, loosened with a little water; pinch of mixed herbs; salt and pepper; 4 potatoes, peeled and cut into chunks. |
| Recipe Method |
| Heat the oil in a casserole dish and brown the
chicken chunks all over. Use a slotted spoon to remove and set
aside. Add the onion, carrot, celery and bacon and cook for about 5
minutes until soft and onion is golden. Again using a slotted
spoon, remove the onion, carrot, celery and bacon. Carefully add the stock to the pan. Bring to the boil and gradually add the cornflour, stirring until the stock has thickened slightly. Add the mixed herbs and season to taste. Return the chicken, onion, carrot, celery and bacon to the pot, and add the potatoes. Bring to the boil. Cover and cook in the oven (about 170c) for 1 hour, until vegetables are tender. |
| More recipes: |
| Beef
bourguignon cottage pie Pasta and Chicken Broth Speedy scotch broth Lancashire hotpot Tagliatelle with lemon chicken and courgettes |
 |