Page 39 - K9 News - Issue 15 - March2021

Chicken Casserole

8 chicken thighs
Method
1tbsp sunflower oil
1. Preheat oven to 170c /gas 5
1 onion, thinly sliced
2. Heat oil in frying pan over a medium heat
4 rashers bacon, roughly
3. Fry chicken with skin down until nicely browned then over
chopped
and fry other side. Remove from pan and leave aside
150 gms mushrooms,
4. Return pan to heat. Add onions, bacon and mushrooms.
halved or quartered if
Fry for 4-5 minutes or until browned, then add put into
large
casserole dish
3 medium carrots, sliced
5. Add the carrots, flour and thyme to the onions, bacon
2 tbsp plain flour and mushrooms in the casserole dish and toss all
together.
1 tsp dried or fresh thyme
6. Stir in the stock.
500 mls chicken stock
7. Place chicken thighs into casserole dish.
1 leek, sliced
8. Place in oven and cook for 45 minutes
9. Take out of oven stir in leeks and cook for a further 15
minutes or until leeks are tender and the sauce has
thickened.

10. Serve and enjoy

39
K9 NEWS DIGITAL / MARCH 2021