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Creamy Chicken Casserole

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Chicken casserole in cream sauce


  • 1 tbsp olive oil
  • 8 chicken legs and thighs combined
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, cut into 2 inch pieces
  • 3-4 sprigs thyme, leaves only
  • 2 tbsp flour
  • 125ml/ 1/2cup dry white wine such as Sauvignon Blanc
  • 375ml/1 1/2cups chicken stock
  • 125ml/1/2cup double/heavy cream


  • Preheat oven to 180C/350F. Heat one tablespoon of olive oil in a large pan and brown seasoned with salt and pepper chicken legs and thighs for approximately 4 minutes per side over medium heat until golden on each side but not cooked all the way through. Remove to a plate and set aside till needed. 
  • Discard all fat but 1 tablespoon from the pan and add 1 tbsp of butter. Saute chopped onion and carrots over low heat for 8-10 minutes. Do not allow onions to brown. Add minced garlic and thyme leaves, cook briefly for half a minute. Add the flour and stir to combine until the flour has turned into a paste and is slightly browned. Add the wine while stirring, let the wine simmer for 2-3 minutes until reduced by a half, then add the chicken stock, turn the heat up and bring to a boil, then take it off the heat. 
  • Return the chicken to the pan and bake in the oven uncovered for 45 minutes. Then take out of the oven and add the double/heavy cream and gently stir to incorporate the cream into the sauce. Taste and season with more salt if necessary. 

Recipes by vikalinka.com

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