Chicken Casserole
Cooking Time: 2 hours
Serves: 4
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This is a general recipe which is easy to adapt.

Preheat the oven to 220°C (gas mk 7, 425°F). Remove the skin from the chicken if desired and place the chicken in a large lidded casserole dish.

2. Peel and dice/slice the vegetables. As a general rule, the harder the vegetable, the smaller you should dice it, as it will take longer to cook. Potatoes and swedes should be diced small. Softer vegetables such as courgettes should be sliced thickly. The cooking time will depend on how you do this.

3. Scatter the prepared vegetables over the chicken, and add the stock, wine and water. Chop the fresh herbs and add them. Finally season with salt and pepper.

4. Place the lid on the casserole, and cook in the oven for 1.5 to 2 hours, until the chicken and vegetable are cooked through.

You can add spices to this if you want to liven it up a bit (it is nice with cajun seasoning, for example).
You can add almost any vegetables, and the quantity can be easily adjusted to feed more or less people.

See Also: Recipes
  Lamb Casserole
  Pork Normandy
  Chicken Pie
See Also: Book Reviews
  Nigel Slater's Real Food by Nigel Slater
  New British Classics by Gary Rhodes
  Delia Smith's Winter Collection by Delia Smith

Recipe Ingredients
8 Chicken Portions
(thighs or legs)
selection of Vegetables
(such as carrots, potatoes, parsnips, swedes, courgettes, shallots)
250ml White Wine
250ml Water
250ml Chicken Stock
bunch Fresh Herbs
(such as parsley or thyme)
Black Pepper

Chicken Casserole

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