Chicken Casserole

By Tony Howell

Serves 4

Preparation 15 mins

Cooking 25 mins

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Bulk Thigh Fillets

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This is a lovely warming dish perfect for those cooler nights. It’s easy to prepare ahead of time, and have ready. So, when it comes to dinner time, all you have to do is pop it in the oven, and add the spring vegetables before serving.

Ingredients

6 Lilydale Free Range Chicken Thigh Fillets
2 shallots, diced
4 garlic cloves, finely chopped
2 roma tomatoes, diced
1 carrot, diced
3 sprigs of thyme
2 bay leaves
1 litre chicken stock
quartered button mushrooms
handful broad beans, blanched
handful fresh peas
6 asparagus spears
chopped parsley
2 knobs butter chilled
olive oil

Method

Heat olive oil in a casserole dish.
Seal the chicken on all sides, remove and set aside.
Add shallots, garlic, carrot and mushrooms into the casserole and cook for 4 to 5 minutes.
Add tomato and cook for another 4 minutes on medium-low heat, until there’s colour showing on the vegetables.
Add now the chicken thighs, herbs and season with salt and pepper. Cover with stock and bring to boil. Turn down the heat and simmer till cooked – this will take approximately 20 minutes.
Now add the spring vegetables – peas, broad beans and asparagus. These will only need a few minutes.
Just before serving, add the butter to thicken and smoothen texture. This dish is served fantastically with a creamy mash!

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