Treats and things

The weather turned quite stormy this afternoon, definitely casserole weather. So once I had my babies in bed, I made my self a cuppa and got cooking (pretty much the only time I cook/bake – when the children are sleeping!).

Everybody loves a chicken casserole, this is truly moist, delicious and comforting. Serve this on fluffy rice with a side of green beans and some thick crusty break to soak up the juices.

(Recipe below).

Mushroom & Herb Chicken Casserole (Serves 4)

2 tablespoons olive oil
8 chicken thighs (bones in)
1 teaspoon butter
1 large or 2 small onions
4 cloves garlic, crushed
300g white button mushrooms
1 tablespoon each: roughly chopped fresh time, sage
1/2 teaspoon brown sugar
1/2 teaspoon balsamic vinegar
1/2 teaspoon soy sauce
1.5 cups chicken stock
salt and pepper
Chopped parsley (for serving)

Optional: 2 tsp cornflour mixed with a little cold water (if needed)

Preheat oven to 180C. Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken thighs and brown on each side. Remove the chicken and place in a casserole dish.

Reduce the heat to medium-low and add the butter. Once melted, add the onion and garlic and sauté until soft and almost transparent. Add the herbs and mushrooms and sauté. Once the mushrooms are tender, add the brown sugar and allow the ingredients in the pan to caramelise for 1-2 minutes, then add the balsamic vinegar, soy sauce and chicken stock. Bring the mixture the boil. Season the mixture then pour over the chicken in the casserole dish.

Cover the casserole dish with a lid and bake the casserole in the preheated oven for 1 hour or until the chicken is cooked through and tender. If you desire a thicker sauce, stir in the cornflour and water and heat through a little longer. Sprinkle with chopped parsley to serve.