Chicken Casserole FTW

I made this dinner up from things in the fridge and pantry with the only plan being to use some chicken and make a casserole. It was mostly good luck and perhaps a touch of the influence of the Moo Brew Belgo that made this such a winner for a winter dinner.


6 Chicken Thigh Fillets cut in half

2 tablespooons flour

2 Tablespoons of Olive Oil

2 Onions sliced

2 cloves of garlic, roughly chopped

4 Potatoes roughly chopped into chunky bite sizes

5 small carrots cut into bit size chunks

1 tin tomotoes

1 bay leaf

1/4 teaspoon of cayenne pepper

1 teaspoon dried oregano

1 Litre of Chicken Stock

1/3 cup Alborio Rice (or any other rice you might have handy)


1. Heat oil in heavy oven proof dish ( I used enamel cast iron), Pan should be nice and hot.

2. Coat chicken in flour and cook over moderate heat in batches until sealed then set aside.

3. Without cleaning the pan, fry off onion, garlic, and carrots. If all is going to plan then there should be some things crusted to the bottom of the pan. Don’t panic, this is flavour.

4. Without turning down the heat add a splash of stock to the pan and scrape the bottom vigorously. Repeat a couple of times until the bottom of the pan declines to give up any more of it’s goodness (the gurus call this deglazing).

5. Add the rest of the stock, then everything else. Bring to a simmer and stir occasionally for about 20 minutes.

6. Put a lid on it then bung it in the oven for at least 45 minutes, but the flavours will be more awesome after an hour and a half.

7. I served with crusty bread that was used to mop up the bowls. Can be eaten with just a fork as the chicken is falling apart after it’s big work out in the oven.


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