Traditional Chicken Casserole

(serves 4)

Ingredients:

         4 Chicken thighs
         2 large carrots (chopped)
         1 large onion (sliced)
         6 baby sweetcorn (chopped)
         2 parsnips (chopped)
         3 table spoons long grain rice
         1 ¼ pints (0.70 ltr) chicken stock
         1 oz (28g) unsalted butter
         1 table spoon olive oil
         2 table spoons plain flour.
         1 table spoon mixed dry herbs
         Salt & pepper to taste

 

Preparation:

After removing any excess fat from the chicken thighs, coat with the flour and pan fry skin-side down in the butter and oil mix for approx. 5 minutes.

Add to the slow cooker, then add the chicken stock and all other ingredients.

Cook for around 6-8 hours on a low setting.

Ten minutes from the end, add cornflour to thicken; salt and pepper to season.

 

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