Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chicken casserole. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Chicken Casserole is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Chicken Casserole is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have chicken casserole using 20 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicken Casserole:
- Take plain flour
- Take Salt
- Get Ground black pepper
- Get chicken pieces (thighs and/or drumsticks: skin on or off as preferred)
- Take unsalted butter
- Make ready banana shallots, chopped
- Take onion, chopped
- Prepare red chilli, thinly sliced (I leave the seeds in but deseed if preferred)
- Get red pepper, deseeded and sliced
- Prepare green pepper, deseeded and sliced
- Prepare garlic, thinly sliced
- Make ready chestnut mushrooms, sliced
- Make ready paprika
- Prepare tomato purée
- Prepare chicken stock (I use Knorr stockpot if no homemade stock available)
- Get dry white wine
- Get dried thyme
- Get dried rosemary
- Get dried oregano
- Prepare sumac
We've got plenty more ideas with chicken where that came from. Food Allergy Mums' chicken casserole "This is a great supper dish that is full of flavour and very easy to make. The sauce creates a delicious broth, which is perfect paired with mashed potato or simply boiled rice. " Increase the heat to medium high and add the chicken to brown. Allow to boil up, then leave to simmer.
Steps to make Chicken Casserole:
- Pre-heat oven to Gas Mark 4 or electric equivalent (probably 180C), Circotherm 160C.
- Mix the flour and seasoning and use it to coat the chicken pieces.
- Melt the butter in an ovenproof casserole and quickly brown on all sides. Set aside until Step 6.
- If necessary, use a very little of the wine to deglaze the casserole, then fry the onion and shallots for 2 minutes, only stirring to avoid sticking.
- Add the chilli, peppers, garlic and mushrooms and stir gently but thoroughly. Fry for a further 5 minutes or until the vegetables have softened, stirring occasionally. Stir in the paprika and any leftover seasoned flour and add the stock.
- Stir in the tomato purée and return the chicken pieces to the casserole. Pour in the wine and add the herbs/spices. Stir gently but thoroughly.
- Bring to the boil, cover and place in the pre-heated oven.
- Cook for 75-90 minutes or until the chicken is tender. Check two or three times to ensure that the casserole doesn’t run dry. If necessary, add a little more stock.
- Serve piping hot onto warmed plates with your choice of accompaniments. Today we had boiled potatoes, carrots and French beans but we often have rice instead of potatoes and cabbage or Brussels sprouts as the “green” component. Anything you fancy is right!
Add carrots, mushrooms, courgette and aubergine and leave to simmer. Take the pan off the heat and transfer contents to a casserole dish. Our chicken casserole is one of our most popular recipes. It can be frozen for up to a month so is perfect for batch cooking. Skin the chicken pieces and remove all signs of visible fat.
So that’s going to wrap it up for this exceptional food chicken casserole recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
