Hearty Donegal Chicken Casserole

Ingredients:

- 400g chicken thighs
- 2 sprigs thyme
- 2 bay leaf
- 25ml Donegal Rapeseed Oil
- Small drop of Donegal Rapeseed Oil infused with Lemon
- 1 onion, peeled and diced
- Half a leek, finely chopped
- 3 carrots, peeled and diced
- 3 parsnips, peeled and diced
- 2 cloves of garlic, crushed
- 3 sweet potatoes, peeled and diced
- 1 litre chicken stock
- Spring onions, finely chopped
- 25ml white wine
- Freshly ground black pepper

Instructions

1: Preheat your frying pan and add Donegal Rapeseed Oil and the lemon oil.

2: Coat chicken thighs lightly in flour and add to the pan.

3: Colour on all sides and season with black pepper and transfer to the casserole dish.

4: In the same frying pan, add the chopped onion, garlic, carrots, parsnips and leeks. Sweat for a few minutes then add thyme and white wine.

5: Reduce wine slightly and add the bay leaf and warm stock. Then add in the diced potatoes.

6: Pour over the chicken in the casserole dish and transfer to a hot oven at 160 degrees for 1 hour and 20 minutes.

7: Add freshly chopped parsley and finely chopped spring onion before serving.

Top Tip

Perfect dish for your slow cooker! Great with cabbage or spinach.

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Rhonda Laird

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