Country Chicken Casserole
It’s a proper old-fashioned, country-style dinner — nothing fancy, just good honest food made with everyday ingredients.
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Ingredients
- 600 –800 g chicken breast sliced (thighs work well too)
- 2 medium onions thinly sliced
- 5 –6 garlic cloves crushed
- ¼ tsp dried thyme or a few fresh sprigs
- 2 Tbsp oil
- 250 g baby carrots frozen work brilliantly
- 2 cups cream
- ½ cup water
- 2 tsp chicken stock powder
- 2 Tbsp fresh lemon juice
- Spinach fresh or frozen (optional)
Instructions
- Heat the oil in a large pan over medium heat. Add the chicken and onions and cook until the onions soften and the chicken begins to colour.
- Add the garlic and cook briefly until fragrant.
- Stir in the thyme, carrots, cream, water, stock powder, and lemon juice.
- Reduce the heat. Simmer gently for about 15 minutes. Cook until the chicken is cooked through. Ensure the carrots are tender.
- In a small bowl, mix the butter and flour together to form a smooth paste.
- Add the thickener to the casserole one tablespoon at a time. Stir well between each addition. Continue until the sauce thickens to your liking.
- Stir through the spinach if using and allow it to wilt into the sauce.
- Serve hot over mashed potatoes with a side of steamed broccoli or seasonal greens.
Servings: 5 servings