Description
A recipe for a whole chicken casserole.
Ingredients
Scale
- 50g butter
- 120g bacon, chopped
- 1 whole chicken, without giblets, cut into pieces
- 30g flour
- 1 tsp salt
- 1 tsp pepper
- 6 shallots, chopped
- 200g mushrooms cups, sliced
- 2 carrots, chopped
- 2 celery sticks, chopped
- 4 potatoes, chopped
- 600ml chicken stock
Instructions
- Preheat an oven to 180°. Meanwhile add butter to a frypan and heat over a medium heat, let melt, then add bacon and cook for 4 minutes or until seared, then remove and set aside, leaving the fat in the frypan. Season the chicken with salt and pepper, then add to the frypan. Cook for 6 minutes, or until seared, stirring often. Set chicken pieces aside with bacon.
- Transfer about 1 tbsp of oil from the frypan to a cast iron pot, discarding the rest, then heat the pot over a medium heat. Add shallots, mushrooms, carrots, celery and potato to the pot. Turn the heat down to medium low and cook for 7 minutes, stirring often.
- Add flour and stir until combined. Slowly add stock, stirring so that the consistency stays smooth. Bring to the boil.
- Add chicken and bacon that’s put aside, stir, cover with lid and put in the oven for 40 minutes, stirring occasionally. Serve.
Nutrition
- Serving Size: 6
- Calories: 637