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COVID Chicken Casserole


This is the ultimate winter comfort food, whether you have COVID or not. Makes lots of left overs for when you don't want to do much the next day. Serve in warm bowls with crusty bread.


COVID Chicken Casserole

2 tbs olive oil

6 chicken thigh fillets or about a 1 kg of breast fillets

400g baby potatoes

2 large carrots

2 sticks celery

1tsp minced garlic

¾ tsp salt

½ tsp dried parsley

¼ tsp dried thyme

¼ tsp black pepper

1 bay leaf

3 cups low salt chicken stock

2 tbs corn flour

Fresh parsley for garnish


Method

1. Heat oil in Dutch oven or soup pot over medium to high heat.

2. Add chicken and cook for 2-3 mins per side, just until lightly browned. Remove from the pan and set aside.

3. Add the potatoes, carrots, celery and onion and cook for 5-6 mins until beginning to soften.

4. Add garlic, salt, parsley, thyme, pepper and bay leaf. Stir and cook for 1 min.

5. Add 2.5 cups of chicken stock to the pot and scrape the bottom well to remove any browned bits. Bring to simmer over medium-high heat.

6. Add the chicken back to the pot, pressing them down into the liquid.

7. Cover and reduce heat to low. Simmer for 15-20 mins, until potatoes and carrots are tender.

8. Remove chicken and shred.

9. Whisk together remaining half cup stock and corn flour and add back into the pot with the chicken.

10. Cook 2-3 mins until slightly thickened. Serve with fresh parsley.

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