Chicken Casserole

Recipe by Donegal Rapeseed Oil.
  • Difficulty: Easy
  • Category:
Servings: 2 yield(s)
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
  • 400 g chicken thighs
  • 2 sprigs thyme
  • 20 g flour
  • 2 bay leaves
  • 25 ml Donegal Rapeseed Oil
  • 1 onion (peeled and diced)
  • 1/2 leek (chopped finely)
  • 3 carrots (peeled and diced)
  • 3 parsnips (peeled and diced)
  • 2 cloves of garlic (crushed)
  • 3 sweet potatoes (peeled and diced)
  • 1/2 l chicken stock
  • 25 ml white wine
  • fresh ground black pepper
  • fresh chopped parsley
  1. Heat the frying pan and add Donegal Rapeseed Oil. Coat chicken thighs in flour and add to the pan. Colour on all sides, season with black pepper and transfer to casserole dish.
  2. In the same frying pan, add and sweat the chopped onion, garlic, carrots, parsnips and leeks. Sweat for a few minutes then add thyme and white wine. Reduce wine slightly, add the bay leaves and warm stock. Then add the diced sweet potatoes.
  3. Pour over the chicken in casserole and transfer to hot oven at 160 degrees for 1 hour. Add Crème Fraîche and freshly chopped parsley before serving.