One-pot French-style Chicken Casserole

Ingredients

1 1/2 Tbs olive oil
1 kg chicken thighs, halved crossways
1 carrot, peeled, coarsely chopped
2 celery sticks, coarsely chopped
100 g bacon, chopped
1 leek, thinly sliced
200 g cup mushrooms, quartered
1 garlic clove, crushed
1 tsp dried tarragon
2 Tbs plain flour
1/2 cup (125mL) white wine
2 cups (500mL) chicken stock
1/2 cup (125mL) thickened cream
2 Tbs finely chopped parsley
Steamed green beans, to serve
Crusty bread, to serve
Extra virgin olive oil, for dipping

Method

Heat 2 teaspoons olive oil in a large heavy-based saucepan over medium heat. Season chicken. Cook, in batches, for 5 minutes or until browned all over. Transfer to a plate.

Heat remaining olive oil in the pan over medium heat. Add carrot and celery and cook, stirring occasionally, for 5 minutes. Add bacon, leek and mushrooms and cook, stirring occasionally, for 5 minutes or until bacon and mushrooms are golden. Add garlic and tarragon and cook for 1 minute or until aromatic.

Add flour to the pan and cook, stirring, for 2 minutes. Gradually add wine and stock, stirring to combine. Return the chicken to the pan. Bring to the boil. Reduce heat to low and cook for 20 minutes or until chicken is cooked through. Stir in cream and parsley and cook for 2-3 minutes. Season.

Serve with beans, crusty bread and extra virgin olive oil.

Credits: Coles

Photo Credits: Coles