HOW TO MAKE CHICKEN CASSEROLE RECIPE
This creamy bird casserole recipe gives you complete flavours! hen legs and thighs browned, then slowly braised in white wine sauce with herbs and carrots, then finished with a touch of cream for a wealthy and fulfilling casserole.
WHY MAKE THIS CREAMY bird CASSEROLE
- Smooth to prepare considering maximum cooking takes place within the oven.
- Healthy, easy, good nice components make this chicken recipe a winner.
- Delicious flavor and beautiful aroma on the way to rival a eating place meal for a fraction of the charge.
- Suitable for a casual or a proper dinner.
- Effortlessly customisable recipe. you could upload any vegetables and herbs you like to make this dish your personal.
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| HOW TO MAKE CHICKEN CASSEROLE RECIPE |
WILL THE FLAVOR CHANGE IF I MISS THE WINE?
Sure, it will. The wine is an critical participant within the way flavours have interaction with every different that allows you to create a complicated and varied flavor. The richness of cream desires the acidity of wine for counterbalance.
If you don’t drink alcohol, i'd recommend substituting white wine with 1 tablespoon of white wine vinegar or apple cider vinegar and a couple of tablespoons of no longer very candy apple juice.
INGREDIENTS:
- 1 tbsp olive oil
- 8 chicken legs and thighs combined
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, cut into 2 inch pieces
- 3-4 sprigs thyme, leaves only
- 2 tbsp flour
- 125ml/ 1/2cup dry white wine such as Sauvignon Blanc
- 375ml/1 1/2cups chicken stock
- 125ml/1/2cup double/heavy cream
INSTRUCTIONS:
- Preheat oven to 180C/350F. Heat one tablespoon of olive oil in a large pan and brown seasoned with salt and pepper chicken legs and thighs for approximately 4 minutes per side over medium heat until golden on each side but not cooked all the way through. Remove to a plate and set aside till needed.
- Discard all fat but 1 tablespoon from the pan and add 1 tbsp of butter. Saute chopped onion and carrots over low heat for 8-10 minutes. Do not allow onions to brown. Add minced garlic and thyme leaves, cook briefly for half a minute. Add the flour and stir to combine until the flour has turned into a paste and is slightly browned. Add the wine while stirring, let the wine simmer for 2-3 minutes until reduced by a half, then add the chicken stock, turn the heat up and bring to a boil, then take it off the heat.
- Return the chicken to the pan and bake in the oven uncovered for 45 minutes. Then take out of the oven and add the double/heavy cream and gently stir to incorporate the cream into the sauce. Taste and season with more salt if necessary.
