This is an easy recipe to follow and the result is simply delicious. The thing I love about this chicken casserole, apart from the wholesome taste, is the convenience. Once you have done the preparation and added your stock, you can leave the pot simmer while you get on with other things on your “to do” list.
Olive oil, for cooking
8-10 chicken thighs, skinless
3 large carrots, washed & thickly sliced
1 medium onion, peeled & sliced into thick wedges
6 cloves garlic, roughly chopped
1 Litre Carol’s Stock Market Vegetable Stock
1 bay leaf
Salt & pepper
250g baby potatoes
2 tbsp plain flour
Handful fresh flat leaf parsley, roughly chopped
Place a large pot over medium high heat then add a drizzle of olive oil, once pot is hot, add the chicken and brown on all sides. Transfer browned chicken to a plate, set aside.
Lower heat to medium then add another drizzle of olive oil. Add the carrot and onion. Cook, stirring occasionally, until the onions start to soften, about 5 minutes. Add the garlic and cook for another 30 seconds, stirring.
Return the chicken to the pot then pour in the vegetable stock, water and bay leaf. Season lightly with salt and pepper.
Bring to a boil over medium high heat, then lower heat to medium low and leave to simmer for about 20 minutes, partially covered with a lid.
Cut baby potatoes in halves or quarters, so that they’re similar sizes, then add to the pot and cook uncovered until potatoes are just tender, about 20 minutes.
Remove a few tablespoons of the liquid and whisk with the flour in a small bowl. Add this back into the pot, stirring, and cook for another 5-10 minutes to thicken.
Stir in the parsley and taste for seasoning, add more salt and pepper if needed. Discard bay leaf before serving.