Recipe One-pot French-style chicken casserole : Practical and Delicious

Recipe One-pot French-style chicken casserole : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is One-pot French-style chicken casserole. You are currently reading Recipe One-pot French-style chicken casserole : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe One-pot French-style chicken casserole requires 15m, cook 50m and serve 4. Caution: allergy Contains gluten, milk, soy, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

For a fool-proof recipe, you can't go past this sensational chicken and mushroom casserole.

Ingredients:

17 Ingredients

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  1 1/2 tbsp olive oil
  
  
  


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  1kg Coles RSPCA Approved Chicken Thighs, halved crossways
  
  
  


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  1 carrot, peeled, coarsely chopped
  
  
  


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  2 celery sticks, coarsely chopped
  
  
  


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  100g bacon, chopped
  
  
  


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  1 leek, thinly sliced
  
  
  


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  200g cup mushrooms, quartered
  
  
  


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  1 garlic clove, crushed
  
  
  


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  1 tsp dried tarragon
  
  
  


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  2 tbsp plain flour
  
  
  


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  1/2 cup (125ml) white wine
  
  
  


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  2 cups (500ml) chicken stock
  
  
  


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  1/2 cup (125ml) thickened cream
  
  
  


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  2 tbsp parsley, finely chopped
  
  
  


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  Steamed green beans, to serve
  
  
  


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  Crusty bread, to serve
  
  
  


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  Extra virgin olive oil, for dipping
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Heat 2 teaspoons olive oil in a large heavy-based saucepan over medium heat. Season chicken. Cook, in batches, for 5 mins or until browned all over. Transfer to a plate.
  
  
  


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  Step 2
  
  
  
  
  Heat remaining olive oil in the pan over medium heat. Add carrot and celery and cook, stirring occasionally, for 5 mins. Add bacon, leek and mushrooms and cook, stirring occasionally, for 5 mins or until bacon and mushrooms are golden. Add garlic and tarragon and cook for 1 min or until aromatic.
  
  
  


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  Step 3
  
  
  
  
  Add flour to the pan and cook, stirring, for 2 mins. Gradually add wine and stock, stirring to combine. Return the chicken to the pan. Bring to the boil. Reduce heat to low and cook for 20 mins or until chicken is cooked through. Stir in cream and parsley and cook for 2-3 mins. Season.
  
  
  


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  Step 4
  
  
  
  
  Serve with beans, crusty bread and extra virgin olive oil
  
  
  

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