simple one-pot chicken casserole with carrots, potatoes and grainy mustard

This is a dish that you cook when you have few ingredients left in your fridge or your pantry.

This is also a dish you cook when you want something that you can give a stir to every so often and read your book, knowing that dinner will be ready shortly.

This is also a dish you cook when you feel totally lazy and want minimal washing up.

But most of all, this is a dish that will make you curl your toes in happiness because every last drop of gravy will be mopped up by the end of dinner. 

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Easy and simple Chicken Casserole. Who doesn’t like a good old chicken casserole? Serve this with a crusty loaf of bread, or rice and you have a meal complete with proteins, carbs and loads of vegetables.

I chose to add carrots and potatoes because I had some laying around, but you can add any vegetables you like to this dish.

Let me show you how to cook this dish.

In a good non-stick wokpan, season the chicken thighs on both sides with salt and black pepper and brown them on both sides. The chicken does not have to be cooked through as more cooking will be done later.

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Transfer the chicken onto a bowl and set aside. In the same skillet, cook the white parts of the spring onion (or chopped brown onion) for about 1-2 minutes, until slightly softened.

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Add the flour and stir continuously until no flour is visible.

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Add chicken stock and water and stir to mix.

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Return the chicken into the pan, along with the carrots and potatoes.

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Cover the pan with a lid and simmer for 20 minutes, stirring once in a while.

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Remove the lid and simmer for a further 15 minutes, again, stirring once in a while.

Turn off the heat, Add the grainy mustard, the (chopped) green parts of the spring onion, any soft herbs you like (parsley, tarragon, coriander, etc) and season with salt and pepper. Sit to mix through.

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Serve hot, with crusty bread or rice.

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Enjoy!

 

Simple One-Pot Chicken Casserole With Carrots, Potatoes And Grainy Mustard
Serves 4
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Ingredients
  1. 8 bone-in chicken thighs skin removed
  2. 2 carrots, cut into small batons
  3. 2 potatoes, cut into chunks
  4. 1 small bunch spring onion, chopped
  5. 2 tablespoons Prima plain flour/ Prima top flour
  6. 300ml chicken stock
  7. 450ml water
  8. 1 tablespoon grainy mustard
  9. 1 bunch soft herbs (parsley, tarragon, coriander, etc)
  10. Salt, to taste
  11. Black pepper, to taste
Instructions
  1. In a good non-stick wokpan, season the chicken thighs on both sides with salt and black pepper and brown them on both sides. The chicken does not have to be cooked through as more cooking will be done later.
  2. Transfer the chicken onto a bowl and set aside. In the same skillet, cook the white parts of the spring onion (or chopped brown onion) for about 1-2 minutes, until slightly softened.
  3. Add the flour and stir continuously until no flour is visible.
  4. Add chicken stock and water and stir to mix.
  5. Return the chicken into the pan, along with the carrots and potatoes.
  6. Cover the pan with a lid and simmer for 20 minutes, stirring once in a while.
  7. Remove the lid and simmer for a further 15 minutes, again, stirring once in a while.
  8. Turn off the heat, Add the grainy mustard, the (chopped) green parts of the spring onion, any soft herbs you like (parsley, tarragon, coriander, etc) and season with salt and pepper. Sit to mix through.
  9. Serve hot, with crusty bread or rice.
Notes
  1. You can replace the carrots and potatoes with other vegetables.
Adapted from BBCGoodFood
Adapted from BBCGoodFood
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

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