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.
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
- 400 g chopped tinned tomatoes
- 1 onion - large, finely chopped
- 3 sprigs fresh thyme - leaves only
- 4 garlic cloves - minced
- 1 tbsp wholegrain mustard
- 1 vegetable stock cube
- 250 ml water
- 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 into the casserole dish along with the tomatoes, onions, thyme, garlic, mustard,stock cube and water.
Put the lid on the casserole dish, and cook for 1 hour.
When the hour is up, pop in the mushrooms and bake for another 30 minutes.
By this point the chicken should be cooked through, and the sauce reduced.
If the sauce 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 pan to the oven for a further 10 minutes to thicken.
- Scatter the finished dish with more fresh thyme leaves and serve.