Healthy Chicken Casserole
Easy
Try Brian McDermott’s healthy chicken casserole a perfect family dish. Leftover Money Saving Tip: Serve with reheated leftover potatoes Top Food Safety Tip: Avoid handling raw chicken by using tongs. Ensure chicken is thoroughly cooked to 75ºC
PREP IN
15 MIN
COOK IN
60 MIN
SERVE
4-5
Healthy Chicken Casserole
Easy
PREP IN
15 MIN
COOK IN
60 MIN
SERVE
4-5
Introduction
Try Brian McDermott’s healthy chicken casserole a perfect family dish. Leftover Money Saving Tip: Serve with reheated leftover potatoes Top Food Safety Tip: Avoid handling raw chicken by using tongs. Ensure chicken is thoroughly cooked to 75ºC
Ingredients
- 400g Chicken Thighs
- 2 Sprigs Thyme
- 20g Flour
- 2 Bay Leafs
- 25ml Donegal Rapeseed Oil
- Half leek chopped finely
- 3 Carrots peeled and diced
- 3 Parsnips peeled and diced
- 2 Cloves Garlic Crushed
- 3 Sweet Potatoes peeled and diced
- ½ Litre Chicken Stock
- 25ml White Wine
- Fresh Ground black Pepper Freshly chopped Parsley
Method
- 1. Heat frying pan and add rapeseed oil. Coat chicken thighs in flour and add to pan. Colour on all sides season with black pepper and transfer to casserole dish.
- 2. In same frying pan add and sweat the chopped onion, garlic, carrots, parsnips and leeks. Sweat for a few minutes then add thyme and white wine. Reduce wine slightly add the bay leaf and warm stock. Add the diced sweet potatoes. Pour over the chicken in casserole and transfer to hot oven at 160 degrees for 1hr.
- 3. Add Crème Fraiche (if desired) & freshly chopped parsley before serving
- 4. Brian’s Tips: Perfect dish for your slow cooker. Great served with cabbage and mashed Potatoes. If you prefer a thicker sauce simply grate one potato into this.
