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{{#seo:
|title=Chicken casserole, British recipe
|titlemode=replace
|keywords=#chickencasserole #chicken #garlic #vegetables #potatoes #carrots #chickenstock #leek #plainflour #fat #stewedbraisedorpotroasted
|hashtagrev=032020
|description=This chicken casserole recipe is a complete balanced meal cooked in one pan
}}

This chicken casserole recipe is a complete balanced meal cooked in one pan.
{{recipesummary
|TotalCalories = 3133
|PortionCalories = 783
|DatePublished=19th January 2013
|Author = JuliaBalbilla
|Servings = Serves 4
|Difficulty = 1
|TotalTime = 1 hour 15 minutes
|PrepTime = 15 minutes
|CookTime = 1 hour
|Image = [[Image:Chicken casserole.jpg|middle|none|alt=Electus]]
}}
</table>
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Nice one Rosemary''

5/5

Proper comfort food

 [[User:TheJudge|The Judge]] 
</tr></td>
</table>
{{RecipeIngredients
|15g [[butter]]
|1 tablespoon [[soya oil]]
|8 [[chicken]] thighs (bone in)
|3 medium [[carrots]], peeled and chopped
|4 medium boiling [[potatoes]], eg [[Potatoes#Pictures of varieties of potatoes|Amorosa]], peeled and thickly sliced
|1 large [[leek]], sliced
|1 bulb of [[Garlic|garlic]], or more, to taste
|2 tablespoons [[plain flour]]
|600ml hot [[chicken stock]]
|2 tablespoons or more of [[Tewkesbury mustard]]
|4 handfuls of [[curly kale]], washed and roughly chopped
}}
===Method===

{{RecipeMethod
|Heat the butter and the oil in a [[Frying pan#Sauteuses|sauteuse]], uncovered, to a high heat.
|Add the [[chicken]] thighs and fry on all sides until well [[browned]].
|Remove from pan and reserve.
|Add the [[carrots]] and [[potatoes]] to the pan.
|Cook, uncovered, until slightly [[caramelised]] – a large pinch of [[sugar]] will help this process.
|Remove the [[vegetables]] and reserve.
|Add the [[leeks]] to the pan and cook for 5 minutes on a medium heat.
|Add the [[Garlic|garlic]] and cook until it starts to colour, then remove from the pan.
|Drain off the excess [[fat]], reheat and add the [[chicken]] and [[vegetables]].
|Stir in the [[flour]] and cook slowly for about 4-5 minutes.
|Slowly add the hot [[chicken stock]] and [[mustard]], stirring frequently, until the stock has slightly thickened.
|Cover and cook for 30 minutes on a medium heat, adding the [[kale]] about 15 minutes before the end of the cooking time.
}}
{{RecipeLine}}
[[Category:Recipes|Chicken]]
[[Category:British recipes|Chicken]]
[[Category:Main courses|Chicken]]
[[Category:Meat recipes|Chicken]]
[[Category:Potato recipes|Chicken]]
[[Category:Poultry recipes|Chicken]]
[[Category:Stews and casseroles|Chicken]]
[[Category:Stewed, braised or pot roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/chickencasserole|#chickencasserole]] [[Special:Search/chicken|#chicken]] [[Special:Search/garlic|#garlic]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/carrots|#carrots]] [[Special:Search/chickenstock|#chickenstock]] [[Special:Search/leek|#leek]] [[Special:Search/plainflour|#plainflour]] [[Special:Search/fat|#fat]] [[Special:Search/stewedbraisedorpotroasted|#stewedbraisedorpotroasted]]
</code>

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