Chicken CasseroleJuly 25, 2023 10:52 pm
2 tbsp vegetable oil
8 boneless chicken thighs – trimmed of fat
2 tbsp unsalted butter
2 brown onions – peeled and diced
3 cloves garlic – peeled/minced
3 tbsp plain/all purpose flour
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
½ tsp celery salt
2 cups (480ml) chicken stock
1 tbsp freshly squeezed lemon
16-20 baby chestnut mushrooms
16-20 chantenay carrots
3 sticks celery – roughly chopped
¼ cup (60ml) double (heavy) cream
Small bunch parsley – chopped
STEP 1. Heat the oil in a large frying pan over a medium-high heat.
STEP 2. Add the chicken thighs and lightly brown on both sides – this should take about 5 minutes.
STEP 3. Once lightly browned remove from the pan and place in the slow cooker.
STEP 4. Add the butter to the pan and heat until melted.
STEP 5. Add the onion and cook for 5 minutes, stirring occasionally, until softened.
STEP 6. Add in the garlic, stir, and cook for a further minute.
STEP 7. Stir in the flour, salt, pepper, thyme and celery salt. Cook for 2 minutes.
STEP 8. Add the stock and lemon juice. Stir and bring to the boil, then pour into the slow cooker over the top of the chicken.
STEP 9. Add the mushrooms, carrots and celery to the slow cooker and stir.
STEP 10. Place the lid on and cook on a low heat for 5-6 hours or a high heat for 3-4 hours.
STEP 11. Once cooked shred the chicken a little with two forks then stir in the cream.
STEP 12. Top with fresh parsley and serve with mashed potato and green beans.