Creamy Chicken Casserole Recipe
This creamy
chicken casserole recipe with bacon, mushrooms and cheese is a very, very good
idea! Chicken in a cream of chicken sauce. The chicken becomes so tender and
melts in your mouth.
Ingredients
- 1 tbsp butter
- 2 tbsp flour
- 1 tsp salt
- 1 small onion, chopped
- 2 carrots, cut into 2 inch pieces
- 1/2 tsp pepper
- 375ml/1 1/2cups chicken stock
- 2 cloves garlic, minced
- 3-4 sprigs thyme, leaves only
- 125ml/1/2cup double/heavy cream
- 8 chicken legs and thighs combined
- 1 tbsp olive oil
- 125ml/ 1/2cup dry white wine such as Sauvignon Blanc
Instructions
First, preheat
the oven to 180C / 350F. Heat a tablespoon of olive oil in a large saucepan and
brown the salted and peppery chicken thighs and thighs for about 4 minutes on
each side over medium heat until golden on each side but not cooked over the
entire length. Remove to a plate and set aside until necessary.
Then, discard
all the fat but 1 tablespoon from the pan and add 1 tablespoon of butter. Sauté
the chopped onion and carrots over low heat for 8 to 10 minutes. Do not let the
onions brown. Add the chopped garlic and thyme leaves, cook briefly for half a
minute. Add the flour and stir to combine until the flour has turned into a
dough and is lightly golden. Add the wine while stirring, simmer the wine for
2-3 minutes until it is reduced by half, then add the chicken broth, increase
the heat and bring to the boil, then remove from the heat.
Return the
chicken to the pan and bake uncovered for 45 minutes. Then remove from the oven
and add the double / thick cream and stir gently to incorporate the cream into
the sauce. Taste and season with more salt if necessary. Happy Cooking Time.
