Healthy Chicken Casserole

Share & Comment

Healthy Chicken Casserole

Thank you for your rating!
Thank you for your rating!

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

Instructions

  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.
ILoveCooking logo
Save amazing recipes in your cookbook!

Login

Not a member? Sign up

or Login with your account

Save amazing recipes in your cookbook!

Sign up

Already have an account? Login

Login

Signup

Already have an account? Login

Login

Signup

Not a member? Sign up