Old Fashioned Chicken Casserole
1 tbsp olive oil
1 medium carrot, sliced
1 celery stalk, sliced
1 large onion, chopped
2-3 rashers of pancetta (or rindless bacon), chopped
1 tbsp plain flour
6 boneless & skinless chicken thighs, cubed
2-3 cups chicken stock
a splash of Worcestershire sauce
freshly ground salt & pepper
6 small kipfler potatoes, peeled & chopped
12 button mushrooms, stalks removed & quartered
2 cups broccoli florets
1 tbsp freshly chopped parsley
1 medium carrot, sliced
1 celery stalk, sliced
1 large onion, chopped
2-3 rashers of pancetta (or rindless bacon), chopped
1 tbsp plain flour
6 boneless & skinless chicken thighs, cubed
2-3 cups chicken stock
a splash of Worcestershire sauce
freshly ground salt & pepper
6 small kipfler potatoes, peeled & chopped
12 button mushrooms, stalks removed & quartered
2 cups broccoli florets
1 tbsp freshly chopped parsley
Heat oil in a large saute (or non-stick) pan and gently cook carrot, celery, onion and pancetta until softish. Turn heat down a little, add flour and gently cook, continually stirring until well combined. Add chicken, 2 cups stock, Worcestershire, seasonings, potatoes and mushrooms. Mix well, cover and bring to the boil. Then turn heat down and gently simmer for 15-20 mins until potatoes are tender, adding more stock if needed. When chicken is almost ready, blanch broccoli in plenty of boiling water. Drain well and add to casserole, together with parsley. Stir well and taste for seasoning.