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One-pot Chicken & Mushroom Casserole |
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| Serves 4 |
Prep 20 mins |
Cooking 45 mins |
Easy |
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My rating |
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Ingredients |
1-2 tablespoons plain flour
8 chicken thighs (bone in, skin on)
1 tablespoon olive oil
1 brown onion, finely diced (or use sofrito)
2 carrots, peeled, halved lengthways and sliced (or use
sofrito)
2 stalks celery, trimmed and sliced (or use sofrito)
300g button mushrooms or small brown mushrooms, halved or
quartered
400 ml chicken stock
3 sprigs fresh thyme
2 teaspoons cornflour
150-200g frozen green peas
mashed potatoes, steamed rice or potato waffles, to serve
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Place flour into a large
snap-lock bag. Season. Add chicken and toss to lightly
coat in flour
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Heat oil in large ovenproof
pan over a medium-high heat. Brown chicken in 2 batches.
Transfer to a plate. Set aside
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Add onion, carrots and celery
(or about 100g sofrito) to the pan. Cook,
stirring often, over medium heat for 4-5 mins until
onion softens. Stir in mushrooms. Cook, stirring
occasionally, for 2-3 mins until slightly softened
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Stir in stock. Return chicken
to pan. Add thyme. Bring to the boil. Reduce heat, cover
and simmer, stirring occasionally, for 15 minutes. Uncover
and cook for 15 minutes or until chicken is just cooked
through. Mix cornflour with 2 tsp water in a cup until
smooth. Stir cornflour mixture into chicken mixture. Cook
for 1 minute or until thickened. Stir in peas and cook for
2 mins.
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Serve with mashed potatoes,
rice, potatot waffles or couscous
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DAILY
DINNERS 
