Chicken Casserole Recipe

 INGREDIENTS

• 2 tbsp vegetable oil
• 8 boneless chicken thighs - trimmed of fat
• 2 tbsp unsalted butter
• 2 brown onions - peeled and diced
• 3 cloves garlic - peeled and minced
• 3 tbsp plain/all purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• ½ tsp celery salt
• 2 cups (480ml) chicken stock
• 1 tbsp freshly squeezed lemon juice
• 16-20 baby chestnut mushrooms
• 16-20 chantenay carrots
• 3 sticks celery - roughly chopped
• ¼ cup (60ml) double (heavy) cream
• Small bunch parsley – chopped

INSTRUCTIONS

• Heat the oil in a large frying pan over a medium-high heat.
• Add the chicken thighs and lightly brown on both sides – this should take about 5 minutes.
• Once lightly browned remove from the pan and place in the slow cooker.
• Add the butter to the pan and heat until melted.
• Add the onion and cook for 5 minutes, stirring occasionally, until softened.
• Add in the garlic, stir, and cook for a further minute.
• Stir in the flour, salt, pepper, thyme and celery salt. Cook for 2 minutes.
• Add the stock and lemon juice. Stir and bring to the boil, then pour into the slow cooker over the top of the chicken.
• Add the mushrooms, carrots and celery to the slow cooker and stir.
• Place the lid on and cook on a low heat for 5-6 hours or a high heat for 3-4 hours.
• Once cooked shred the chicken a little with two forks then stir in the cream.
• Serve topped with fresh parsley. I love to serve this casserole with mashed potato and green beans.