How To Make A Deliciously Light Chicken Casserole
A chicken casserole is a hug of meal. Easy to prepare in advance, it's a no-fuss, one-pot meal perfect for the winter months.
Preparation time: 20 minutes
Cooking time: 40 minutes
1tbsp olive oil
2 cloves garlic, finely chopped
300ml dry white wine
300ml hot chicken stock
2 bay leaves
1 heaped tbsp cornflour
4 organic free-range chicken legs
2 large organic free-range chicken breasts
4 sprigs fresh thyme
100ml double cream
150g fine asparagus
300g baby leeks
250g Chantenay carrots
1)Heat the oven to Mark 4/180C. Cut the chicken legs in half between the joint to make thighs and drumsticks.
2)Heat the oil in a pan and fry the chicken pieces and chicken breasts until the skin is golden and crispy. Transfer to a casserole dish. Gently fry the garlic and add to the chicken in the casserole.
3)Pour over the white wine and stock, then add the thyme and bay leaves. Season with salt and freshly ground black pepper. Transfer to the oven, without a lid, and cook for 30 mins.
4)Mix the cornflour with the cream until you have a smooth mixture, then stir into the chicken. Add the vegetables; return to the oven for a further 10 mins until the veg is tender. Transfer to a warmed dish and serve.