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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