This Simple Country Chicken Casserole is full of earthy, clean flavours that promise to settle an overindulged festive body and soul by the bowlful. Real food that takes very little prep time. Perfect.
Here’s hoping you’ve had a wonderful Christmas and you’re excited about a fresh new year ahead! I did mean to pop in and post over crimbo, but honestly we were just having way too much fun to be thinking about work – sorry ;)
Jonny’s kids are still down with us and tonight we’re all heading out for a New Years Eve meal with friends, and then for a wander through the crazy lanes of Looe hunting for this years best fancy dress. Photos no doubt to follow…
Meanwhile, here’s a family friendly dish to cook up over the next few days that you can prep on autopilot and is really cheap to boot. Why not prepare this simple country chicken casserole ahead of time. Then you’ll have it ready to pop in the oven when you get in from work or back from a brisk winters walk.
If you’re in need of a full on festive detox then serve it on its own for a healthy and filling casserole. Otherwise, serve it with some crusty bread or a dollop of creamy mashed potato with a generous spoon of wholegrain mustard mixed through. Delish.
And if the cold weather is making you crave some serious comfort food, then this chicken pasta recipe has you covered. It looks so easy to make, yet super yummy.
Simple Country Chicken Casserole
I made this simple country chicken casserole in my shiny new Le Creuset casserole dish. But this would work equally well in a Dutch oven over a campfire, or in the slow cooker too. If you fancy the slow cooker version, simply cook for 3-4 hours on high or 6-8 on low.
Happy New Year to you and your family, I wish you all the best for the year ahead :)
- 8 chicken thighs skin removed
- 400 g tomatoes canned
- 250 ml water
- 3 sprigs fresh thyme leaves only
- 4 garlic cloves minced
- 1 onion large finely chopped
- 1 tbsp wholegrain mustard
- 200g button mushrooms wiped clean
- 2 sprigs fresh thyme to serve
Preheat oven to 180/350/gas 4
Remove the skin from the chicken thighs and pop in the casserole dish along with the tomatoes, water, thyme, garlic, onion and mustard, and cook for 1 hour with the lid on.
Pop in the mushrooms and bake for another 30 minutes until the chicken is cooked through and the sauce has reduced. If it is still a little watery for your liking, thicken with a teaspoon or two of cornflour mixed into a splash of cold water and stirred into the sauce. Return the the oven for a further 10 minutes to thicken.
Scatter the finished dish with more fresh thyme leaves and serve.