Chicken casserole with brown rice
Ingredients
- 1 tablespoon olive oil
- parsley (you want 1 sprig for the pot and then enough to make 1 tablespoon of chopped parsley)
- 4 chicken breasts, on the bone (remove the skin)
- 1 onion, finely chopped
- 1 medium carrot
- 1 tablespoon plain flour
- 1 1/2 pints chicken stock, 2 cubes
- 1 garlic clove
- 1 stick of celery
- 1 bay leaf
- 1 sprig thyme
Method
- Heat the oil in a large pot and when it is hot, quickly brown the chicken breasts on all sides, about 30 seconds per side.
- Remove the browned chicken and set it aside for a few minutes.
- Add the chopped onion to the oil and cook it until it starts to soften. Add the chopped or minced garlic and cook for about 2 minutes.
- Next add the flour and mix it well until it has soaked up the oil and juices.
- Put the onion mixture into a casserole dish and add the chicken. Then add the chopped carrot and celery and the bay leaf, thyme and one sprig of parsley. Add the chicken stock and mix well. Put the lid on the casserole dish and put it in the oven.
- Cook for about 1 hour. You may want to add some salt and pepper. Sprinkle with the chopped parsley and serve with brown rice or baby boiled potatoes.
Login to Add Recipe
