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Chicken Casserole
By Nicky Corbishley · kitchensanctuary.com
Serves 4
| prepTrim fat from chicken thighs | ||||||||
| prepPeel and dice onions | ||||||||
| prepPeel and mince garlic | ||||||||
| prepTrim mushrooms and carrots | ||||||||
| prepRoughly chop celery | ||||||||
| prepChop parsley | ||||||||
| 2 tbsp / 30 ml vegetable oil | Brown chicken in oil, 5 min | Pour sauce over chicken in slow cooker | Add mushrooms, carrots & celery | Cook low 5–6 hr / high 3–4 hr | Shred chicken, stir in cream | Serve topped with parsley | ||
| 8 boneless chicken thighs, trimmed of fat | ||||||||
| 2 tbsp / 30 g unsalted butter | Sauté onion & garlic in butter, 6 min | Bloom flour & spices, 2 min | Deglaze with stock & lemon, bring to boil | |||||
| 2 brown onions, peeled and diced | ||||||||
| 3 cloves garlic, peeled and minced | ||||||||
| 3 tbsp / 25 g plain all-purpose flour | ||||||||
| 1 tsp salt | ||||||||
| 1 tsp black pepper | ||||||||
| 1 tsp dried thyme | ||||||||
| ½ tsp celery salt | ||||||||
| 480 ml / 2 cups chicken stock | ||||||||
| 1 tbsp freshly squeezed lemon juice | ||||||||
| 16–20 baby chestnut mushrooms | ||||||||
| 16–20 chantenay carrots | ||||||||
| 3 sticks celery, roughly chopped | ||||||||
| 60 ml / ¼ cup double heavy cream | ||||||||
| small bunch parsley, chopped | ||||||||
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