Chicken casserole recipes
Ingredients
- Sauce
- 8 tbs Soy Sauce
- 12 tbs cider
- 4 garlic cloves. crushed
- 1 tbs tomato puree
- 1 tbs brown sugar
- ½ tsp mustard powder
- 1 tsp cornflour
- Mix all the above ingredients in a jug to form a sauce
- 6 - 8 chicken breasts
- 1 onioin - chopped
- 6 - 8 mushrooms - chopped
Method
- Place the chicken, onion and mushrooms in a casserole.
- Pour over the sauce.
- Cook in a preheated oven at 180C for 20 to 30 minutes, until the chicken is cooked and tender.
Ingredients
- 1 kg chicken thighs, skinless and boneless and cut into chunks
- 2 onions, chopped
- 2 carrot, sliced
- 1 bulb garlic
- 800 ml chicken stock
- 1 tbsp. chicken Bovril (from concentrate)
- 200g green beans, halved
- 1 lemon, thinly sliced
- 4 sprigs fresh tarragon, chopped
- for frying oil
- to taste salt and pepper
Method
- 1. Cut up the chicken breasts into equal sized chunks or use pre-cut chunks, although they tend to be more expensive.
- 2. Add a little oil to a heavy based pan or casserole dish and once the oil has heated up gently start to fry the onions. Now add chicken chunks and fry until lightly browned.
- 3. Add carrots, garlic, stock and Bovril concentrate to the pan and reduce the heat. Now simply cover and allow it all to simmer gently for about half and hour.
- 4. Now add the slices of lemon and green beans to the pan and allow to cook for a further 10 mins minutes.
- 5. Before serving remove the garlic bulb and sprinkle with tarragon.
Ingredients
- 1 tbsp. olive oil
- 1 onion, halved and finely sliced
- 3 carrots, peeled and thickly sliced
- 12 pieces chicken thigh fillets, without skin
- 1 tbsp. plain flour
- 500g new potatoes, quartered
- 2 thyme sprigs
- 800 ml stock, made from a stock cube
- 3 tbsp. cornflour
- 500g peas
Method
- 1. Preheat the oven to 180°C/356°F/gas mark 3.
- 2. Saute the onion in a large ovenproof pan with the oil until soft.
- 3. Add the carrots and stir. Cook for 4-5 mins.
- 4. Toss the chicken in the flour, add to the pan and cook until lightly browned.
- 5. Then add the potatoes, thyme and stock.
- 6. Heat until simmering, cover and cook in the oven for 45 mins.
- 7. Mix the cornflour with 5tbsp of water to make a paste.
- Stir into the casserole and then add the peas and cook for another 10 mins.
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