Chicken Casserole Recipe

Ingredients

1 large 2kg (4½ lb) chicken, jointed into 8 pieces
100g (4oz) streaky bacon, chopped
25g (1oz) soft butter
200g (8oz) small onions or shallots, whole and peeled
150g (5oz) button mushrooms
2 carrots, cut into chunks
1 stick celery, cut into chunks
bay leaf, or thyme
500ml (18fl oz) chicken stock
300ml (½ pt) white wine
25g (1oz) plain flour
2tbsp double cream
Chopped fresh parsley, for garnish

Directions:

Preheat oven at 325 ºF. Heat oil in a large pan over medium heat, cook the chicken pieces  for 8-10 minutes to brown them and set them aside.

Fry the bacon next until crisp and brown and then place it with the chicken.

Melt butter and saute the onions and mushrooms until it browns. Toss in the chicken and bacon back into the pan.

Stir in the carrot, celery, bouquet garni, chicken stock and wine. After seasoning it put a lid on the pan and pop into the oven for 30-40 mins.

Place the chicken and vegetables to a large dish using a slotted spoon. Keep it warm.

Blend butter and flour to create a beurre manie. This will be used to thicken the sauce.

Let the chicken stock boil and put a little bit of the beurre manie, stir until it has dissolved.

Gradually add little amounts of the beurre manie until you’ve reached your desired consistency.

Lastly mix in the double cream and remove from heat.

Pour the sauce over chicken and vegetables and top with chopped parsley.