Mums Chicken Casserole

Mums Chicken Casserole was a favourite during my childhood days. Gone a bit out of fashion now but this chicken recipe is still a hit in my book. The simple ingredients creates a dish that fills the home with a beautiful aroma. The taste is comforting and has an amazing ability to bring everyone to the table early. Serve as a main dish with rice or potatoes. Any casserole leftovers can be kept in the fridge for a few days.

Mums Chicken Casserole

Back to childhood days when Mum used to cook this for us all. Good times and good flavours.

4.74 from 53 votes

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Course: Main Dish

Cuisine: British

Keyword: Alcohol, Casserole, Chicken, Dairy, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6 people

Calories: 231kcal

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Ingredients

 

MetricImperial

• 1 large chicken jointed into 8 pieces
• 100 g streaky bacon chopped
• 25 g butter plus extra for the sauce
• 200 g shallots whole and peeled
• 150 g button mushrooms
• 2 large carrots peeled and chopped into chunks
• 1 stick celery peeled and chopped into chunks
• 1 medium Bouquet garni
• 500 ml chicken stock
• 300 ml white wine
• 25 g Plain Flour
• 2 tbsp double cream
• 1 bunch parsley finely chopped

Instructions

• Heat a little oil in a large casserole dish and brown the chicken pieces. Do in batches and transfer to a warm plate.
  1 large chicken
• Brown the bacon and put on the plate with the chicken.
  100 g streaky bacon
• Add a knob of butter to the oil in the casserole and gently brown the onions and mushrooms.
  25 g butter, 200 g shallots, 150 g button mushrooms
• Return the chicken and bacon to the casserole dish.
• Add the carrot, celery, bouquet garni, chicken stock and wine to the chicken and season well.
  2 large carrots, 1 stick celery, 1 medium Bouquet garni, 500 ml chicken stock, 300 ml white wine
• Preheat the oven to 170ºC and place the covered dish in for 30-40 mins.
• With a slotted spoon, transfer the chicken and vegetables to a large dish and keep warm. Mix the flour and butter together to form a paste in the casserole dish
  25 g Plain Flour
• Bring the sauce in the casserole to the boil and add a small amount of the paste to it, whisking until dissolved.
• The mixture will thicken. Add the rest of the paste a little at a time until you have reached the desired thickness and depth of colour your desire.
• Stir in the double cream and pour over the chicken.
  2 tbsp double cream
• Sprinkle with chopped parsley to decorate.
  1 bunch parsley

Nutrition

Calories: 231kcal | Carbohydrates: 11g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 639mg | Potassium: 244mg | Fiber: 1g | Sugar: 1g