Chicken casserole

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This chicken casserole recipe is a complete balanced meal cooked in one pan.

Ingredients

• 15g butter
• 1 tablespoon soya oil
• 8 chicken thighs (bone in)
• 3 medium carrots, peeled and chopped
• 4 medium boiling potatoes, eg Amorosa, peeled and thickly sliced
• 1 large leek, sliced
• As many bulbs garlic as you can be bothered to peel, chopped
• 2 tablespoons plain flour
• 600ml hot chicken stock
• 2 tablespoons or more of Tewkesbury mustard
• About 4 handfuls of curly kale, washed and roughly chopped

Method

1. Heat the butter and the oil in a sauteuse, uncovered, to a high heat.
2. Add the chicken thighs and fry on all sides until well browned.
3. Remove from pan and reserve.
4. Add the carrots and potatoes to the pan.
5. Cook, uncovered, until slightly caramelised – a large pinch of sugar will help this process.
6. Remove the vegetables and reserve.
7. Add the leeks to the pan and cook for 5 minutes on a medium heat.
8. Add the garlic and cook until it starts to colour, then remove from the pan.
9. Drain off the excess fat, re-heat and add the chicken and vegetables.
10. Stir in the flour and cook slowly for about 4-5 minutes.
11. Slowly add the hot chicken stock and mustard, stirring frequently, until the stock has slightly thickened.
12. Cover and cook for 30 minutes on a medium heat, adding the kale about 15 minutes before the end of the cooking time.