Lewis Chicken Casserole
A hearty and flavoursome chicken casserole, brimming with tender chicken thighs, promises a comforting meal for the whole family.
Serves 4
Ingredients:
- 8 chicken thighs, bone-in and skin-on
- 1 tablespoon of olive or sunflower oil
- 1 onion, thinly sliced
- 4 slices of smoked back bacon, chopped into approximately 2cm pieces
- 150g small mushrooms, halved (quarter them if larger)
- 3 medium carrots, peeled and sliced into roughly 1.5cm rounds
- 20g all-purpose flour (approximately 2 tablespoons)
- 1 teaspoon of dried thyme or 1 tablespoon of fresh thyme leaves
- 500ml hot chicken stock (prepared with 1 stock cube)
- 1 medium leek, trimmed and sliced into approximately 1cm rounds
- Salt and freshly ground black pepper
Method:
- Preheat your oven to 190°C/170°C Fan/Gas 5. Season the chicken thighs generously with salt and pepper.
- In a large non-stick casserole pan, heat the oil over medium heat. Cook the chicken thighs, skin-side down, for about 7–8 minutes until the skin turns golden brown. Flip and cook for an additional 3 minutes. Transfer the chicken to a plate.
- In the same pan, add the onion, bacon, and mushrooms. Sauté over medium-high heat for 4–5 minutes until they are lightly browned, stirring occasionally. Add the carrots and flour, mixing well.
- Sprinkle the mixture with thyme, then gradually pour in the hot chicken stock, stirring continuously. Return the chicken to the pan and bring the mixture to a gentle simmer. Cover the pan with a lid.
- Place the covered pan in the preheated oven and cook for 45 minutes. Remove from the oven and stir in the leeks.
- Return the pan to the oven for an additional 15 minutes, or until the chicken and leeks are tender, and the sauce has thickened. Serve hot.
Enjoy the delightful flavours of this Chicken Thigh Casserole, featuring our very own premium diced chicken thighs!
