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Chicken
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Chicken casserole
Ingredients
2 tbsp sunflower oil
4 chicken quarters
12g (4oz) streaky bacon rashers, cut into strips
250g (8oz) carrots, thickly sliced
2 celery stalks, thickly sliced
1 large onion, sliced
30g (1 oz) plain flour
500ml (1 pint) chicken stock
1 bay leaf
1 thyme sprig
1 parsley sprig
salt and black pepper
4 potatoes, cut into large chunks
chopped parsley to garnish
Method
Heat the oil in a large flameproof casserole. Add the chicken, skin side down, and cook for 10-12 minutes until browned all over. Lift out and drain on paper towels. Add the bacon, carrots, celery, and onion, and cook over a high heat, stirring, until golden. Lift out with a slotted spoon, and drain on paper towels. Spoon off all but 1 tbsp fat from the casserole. Add the flour, and cook, stirring constantly, for 3-5 minutes until lightly browned. Gradually pour in the chicken stock, stirring until smooth. Add the bay leaf, thyme, parsley and slat and pepper to taste.
Return the chicken, bacon, carrots, celery and onion to the casserole, add the potatoes, and bring to a boil Cover and cook in a preheated oven at 160°c (325°F) for 1 ¼ hours or until the chicken is cooked through. Garnish with chopped parsley.
Serves