COUNTRY CHICKEN CASSEROLE
BACK TO RECIPES
8 Chicken thighs
1 Clove garlic-crushed
5oz bacon diced
5oz whole button mushrooms
8 shallots
1tbsp cornflour
1pt knorr chicken stock
1tsp mixed dried herbs
4 carrots
2 med courgettes
2tsbsp olive oil
Preheat oven to 170C. Heat oil in a large flameproof casserole and brown chicken pieces until golden. Remove and place on a plate. Add garlic, bacon, mushrooms and shallots. Allow to cook gently. Put flour in a jug with 2tsp knorr chicken stock and make up to a pint, stirring. Gradually add stock and herbs, stirring until blended, bring to a simmer. Replace chicken pieces an dseason. Slice carrots and courgettes and add. Cover and cook for 1.5hrs until chicken is tender.