A favourite during my childhood days. Gone a bit out of fashion now but still a hit in my book.
Mums Chicken Casserole
Back to childhood days when Mum used to cook this for us all. Good times and good flavours.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 6 people
- 1 large chicken jointed into 8 pieces
- 100 g streaky bacon chopped
- 25 g soft butter plus extra for the sauce
- 200 g small onions or 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 bay leaf, thyme, parsley stalks, black peppercorns in a muslin cloth
- 500 ml chicken stock
- 300 ml white wine
- 25 g Plain Flour
- 2 tbsp double cream
- 1 bunch fresh parsley finely chopped
- Heat a little oil in a large casserole dish and brown the chicken pieces. Do in batches and transfer to a warm plate.
- Brown the bacon and put on the plate with the chicken.
- Add a knob of butter to the oil in the casserole and gently brown the onions and 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.
- 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
- 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.
- Sprinkle with chopped parsley to decorate.
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