How to Make Yummy Chicken Casserole

Without fail cooking ultimate Chicken Casserole easy, delicious, practical.

Good Evening every body, at this time you get present recipe Chicken Casserole with 20 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 20 ingredients and 9 stages of easy cooking Chicken Casserole.

Ingredients for Chicken Casserole

1. Prepare : plain flour.

2. Needed : Salt.

3. Needed : Ground black pepper.

4. Needed : chicken pieces (thighs and/or drumsticks: skin on or off as preferred).

5. Prepare : unsalted butter.

6. Needed : banana shallots, chopped.

7. Needed : onion, chopped.

8. Needed : red chilli, thinly sliced (I leave the seeds in but deseed if preferred).

9. Prepare : red pepper, deseeded and sliced.

10. Needed : green pepper, deseeded and sliced.

11. Needed : garlic, thinly sliced.

12. Needed : chestnut mushrooms, sliced.

13. Needed : paprika.

14. Prepare : tomato purée.

15. Needed : chicken stock (I use Knorr stockpot if no homemade stock available).

16. Prepare : dry white wine.

17. Prepare : dried thyme.

18. Prepare : dried rosemary.

19. Prepare : dried oregano.

20. Needed : sumac.

If all ingredients Chicken Casserole it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Chicken Casserole

1. Pre-heat oven to Gas Mark 4 or electric equivalent (probably 180C), Circotherm 160C..

2. Mix the flour and seasoning and use it to coat the chicken pieces..

3. Melt the butter in an ovenproof casserole and quickly brown on all sides. Set aside until Step 6..

4. If necessary, use a very little of the wine to deglaze the casserole, then fry the onion and shallots for 2 minutes, only stirring to avoid sticking..

5. Add the chilli, peppers, garlic and mushrooms and stir gently but thoroughly. Fry for a further 5 minutes or until the vegetables have softened, stirring occasionally. Stir in the paprika and any leftover seasoned flour and add the stock..

6. Stir in the tomato purée and return the chicken pieces to the casserole. Pour in the wine and add the herbs/spices. Stir gently but thoroughly..

7. Bring to the boil, cover and place in the pre-heated oven..

8. Cook for 75-90 minutes or until the chicken is tender. Check two or three times to ensure that the casserole doesn’t run dry. If necessary, add a little more stock..

9. Serve piping hot onto warmed plates with your choice of accompaniments. Today we had boiled potatoes, carrots and French beans but we often have rice instead of potatoes and cabbage or Brussels sprouts as the “green” component. Anything you fancy is right!.

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