Chicken Casserole

By Tony Howell
Serves  4
Preparation   15 mins
Cooking   25 mins
Print recipe
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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

  1. Heat olive oil in a casserole dish. 
  2. Seal the chicken on all sides, remove and set aside. 
  3. Add shallots, garlic, carrot and mushrooms into the casserole and cook for 4 to 5 minutes. 
  4. Add tomato and cook for another 4 minutes on medium-low heat, until there’s colour showing on the vegetables. 
  5. 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. 
  6. Now add the spring vegetables – peas, broad beans and asparagus. These will only need a few minutes. 
  7. Just before serving, add the butter to thicken and smoothen texture. This dish is served fantastically with a creamy mash!

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