Simple chicken casserole
Description
A doddle to make, and the chicken takes on a wonderful delicate sweet flavour from the vegetables.
Ingredients
At a glance
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Course
Makes
2
- Suitable quantity of chicken - I used a generous leg; choose breast if you prefer
- 1 large carrot, cut into discs
- 1 large parsnip, cut into discs
- 1 leek, cut into discs
- 1 medium onion, roughly chopped
- Couple of bay leaves
- Freshly chopped parsley & coriander
- Freshly ground S&P
- 500mls chicken stock
-
Method/steps
- Butter inside of the casserole dish, and arrange chicken meat
- Sprinkle over the carrot and parsnip, the bay leaves, the leek and the onion
- Season with S&P and add the chopped herbs
- Add the chicken stock - enough to fill the dish roughly to 2/3rds.
- Cover, and place in the oven at about 160C for two hours.
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