This is my absolute favourite chicken casserole. It’s really simple to make. Here’s how…
- 400g chicken breast, cut into pieces
- 2 leeks, chopped into thick rings
- about 4 carrots, chopped into chunky pieces
- 400g can of butter beans
- 1 pint of hot chicken stock (I use Kallo)
- 1 tsp plain flour
- a good glug of garlic-infused olive oil
- herbs of your choice – I used thyme from the garden this time
You will also need a heavy bottomed casserole dish with a lid – a cast iron one is ideal.
1. Pre-heat your oven to 150℃.
2. Heat your oil in a heavy-bottomed casserole dish on the hob. Gently sauté the leeks and carrots for a few minutes.
3. Add the chicken and continue to cook for about another 5 minutes. Don’t worry about browning anything.
4. Add the flour and mix to thoroughly coat the chicken and vegetables. Always put the flour in before the liquid to avoid lumps! Tip in the can of butter beans (including their liquid).
5. Pour over the stock and bring everything to the boil, then turn off the heat. Give everything a final stir, add any herbs, then put on the lid. Place in the oven for 2½ hours.
6. Check regularly to make sure it isn’t drying out too much – add more stock if necessary. If your casserole is still a bit runny, leave the lid off for the final half hour of the cooking time.
Enjoy with mashed potatoes, rice or jacket potatoes
Tip: I’ve never tried this in a slow-cooker, but I see no reason why it wouldn’t work!