1: CLASSIC CHICKEN CASSEROLE FROM KERRYANN'S FAMILY COOKBOOK

1: CLASSIC CHICKEN CASSEROLE FROM KERRYANN'S FAMILY COOKBOOK
 
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Ingredients

Ingredients
Method
 
  • 6 chicken thighs and drumsticks – skin on (freedom food 600g pack)
  • Salt
  • Ground black pepper
  • Olive oil
  • 2 onions, peeled and sliced
  • A few sprigs of thyme (rosemary, bay, whatever you have)
  • 2 tbsp flour
  • 2 tbsp tomato puree
  • Good splash of wine, beer or cider
  • 750ml good hot stock (chicken or vegetable)
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin white beans (cannelini, butter beans etc), drained
Place a large lidded casserole type pan on a medium heat. Season the chicken thighs with salt and pepper. Drizzle about 1 tbsp olive oil into the pan. Add the chicken thighs skins side down and cook for about 5 minutes on a medium/high heat or until golden brown. Carefully remove the chicken from the pan and put on a plate to one side.

Add the onions and herbs to the pan and cook for a further 5 – 10 minutes on a medium heat until softened and lightly golden. Stir in the tomato puree and flour and cook for 2 minutes. Add the chicken, alcohol, hot stock, chopped tomatoes and beans back into the pan and give it a good stir. Bring to the boil then turn down to a simmer. Place the lid on and cook for around 1 hour 30 minutes or until the sauce has thickened and the chicken tender, stirring occasionally. Serve with lovely mashed potato and steamed veg.

1: CLASSIC CHICKEN CASSEROLE FROM KERRYANN'S FAMILY COOKBOOK

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This recipe was uploaded by FoodTube

 
 
Serves 4 - 6
Cost of recipe (without sides) – £6.55
Cost per portion - £1.64

Method


Place a large lidded casserole type pan on a medium heat. Season the chicken thighs with salt and pepper. Drizzle about 1 tbsp olive oil into the pan. Add the chicken thighs skins side down and cook for about 5 minutes on a medium/high heat or until golden brown. Carefully remove the chicken from the pan and put on a plate to one side.

Add the onions and herbs to the pan and cook for a further 5 – 10 minutes on a medium heat until softened and lightly golden. Stir in the tomato puree and flour and cook for 2 minutes. Add the chicken, alcohol, hot stock, chopped tomatoes and beans back into the pan and give it a good stir. Bring to the boil then turn down to a simmer. Place the lid on and cook for around 1 hour 30 minutes or until the sauce has thickened and the chicken tender, stirring occasionally. Serve with lovely mashed potato and steamed veg.
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