Grandma’s Chicken Casserole

Chicken Casserole

prep      15min                    cooking                40min

 

serves   6

 

vegetable oil

butter

1 whole chicken – cut into 6 pieces

1 brown onion – diced

bay leaf

sprig thyme

good sprig rosemary

200g diced bacon

150ml dry white wine

300g button mushrooms

4 medium potatoes – peeled and cut into small chunks

 

Heat oil and butter in a heavy bottomed casserole dish and brown chicken pieces with a generous amount of salt and pepper. Once chicken is browned set aside.

Add onion and herbs and sweat for 5 minutes.

Add bacon and cook until fragrant.

Add chicken.

Add wine and bring to the boil then turn to low.

Stir in mushrooms.

Cover loosely with foil and then a lid and cook on low for 30 minutes.

For potatoes grab a separate pan add oil and fry potatoes on a low heat for 15 minutes. You will need to constantly turn them to avoid sticking. Towards the end add a splash of water to deglaze the pan as well as steam the potatoes

Add potatoes to casserole and mix through gently and cook for a further 5 minutes.

Plate up with mushrooms, potato, and sauce in a bowl with a chicken piece placed on top.

Sour dough on the side is not essential however suggested.

Simple ingredients and super tasty!

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