The weather has definitely changed to blustery and much cooler as we usher in Autumn. Comfort food has been craved this past week and will continue to be a feature on our Meal Plans until the Spring. I do love dinners that can just bubble on the stove, or cook in the oven with minimal preparation and fuss.
Evenings are busy in our household with after school activities, homework, and the general humdrum of weekdays. Dinners of course need to be nourishing and also quick and easy. This casserole is comforting and suitable for us all, including bubs, and takes a little preparation before it bubbles away on the hob until we are ready for dinner. Perfect!
Chicken Casserole - Serves 6
1 large onion, peeled and finely sliced
2 cloves garlic, finely chopped
2 large carrots, diced
2 sticks celery, finely diced
2 tablespoons oil
8 - 10 chicken thighs, bone in and skin on
400g tin chopped tomatoes
200ml red wine
400ml chicken stock, made with 1 stock cube
2 tsp dried mixed herbs
Put a large casserole pan over a low heat. Add the oil, garlic. onion, carrot and celery. Cook, stirring often, until the onion softens and the carrot and celery have started to soften. Increase the heat to medium/high then put the chicken into the pan, skin side down, cooking for 5 minutes (or until the skin is golden and crispy), before turning over and cooking the other side for a further 5 minutes.
Pour in the tinned tomatoes, wine, stock, and add the herbs. Bring the pot to the boil, increasing the heat if necessary. As soon as the pot comes to the boil, put the lid on, reduce the heat, and simmer for 60 - 90 minutes. Should you want to thicken the sauce, put 1 or 2 tablespoons of corn flour into a small cup and add 1 or 2 tablespoons of cold water, stir until smooth then add to the casserole. Stir gently and the sauce should thicken. I usually serve this casserole with a large helping of steamed greens and mashed potato.