Creamy Chicken Casserole
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How To Make Delicious Food
Ingredients
- 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
Instructions
- 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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