Midweek Chicken Casserole

A tasty dish which uses inexpensive chicken portions and some store cupboard ingredients for a budget-friendly meal. It can be left to slowly cook in the simmering oven for 3 hours or so. Serve with steamed Basmati rice.

Many thanks to AGA Specialist Dawn Roads for this lovely recipe.

Midweek Chicken Casserole

Serves 4

4 welfare chicken leg portions
2 tbsp rape seed oil
2 medium onions, roughly chopped
2 sticks celery, chopped
2 cloves of garlic, finely chopped
2 carrots, chopped/sliced
2 x cans of chopped tomatoes
Salt and black pepper
Sprigs of thyme
2-3 bay leaves
A handful of black olives
 

1. Pat the chicken portions dry with kitchen paper. Add the AGA Splash Shield to the AGA boiling plate lid to prevent oil splashes. 

2. Heat the oil in the AGA Cast-Iron Buffet Pan on the boiling plate and add the chicken portions, fry both sides until they are golden brown then remove and rest on a warm plate.  

3. Fry off the onion until softened then add the celery, garlic and carrots and cook for a further 2-3 minutes. Add the cans of tomatoes (rinse the cans out with a couple of tablespoons of water) and stir to combine the ingredients, season. Return the chicken portions to the pan with the thyme sprigs and bay leaves.

4. Bring the contents of the buffet pan to the boil and simmer for 5 minutes. Cover with its lid and place in the simmering oven for 3 hours.

5. Check the seasoning, remove the thyme sprigs, stir in the olives and serve with steamed rice – also cooked using the simmering oven.
 

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