Creamy chicken casserole
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 400g button mushrooms, halved
- 750g chicken thighs
- half a cup (about 60mL) white wine
- half a cup (about 60mL) chicken stock
- half cup (125mL) cream or light evaporated milk
- Salt and pepper to season
Wrestling with chicken thighs is even more revolting than preparing gravy beef just after breakfast.
Nevertheless, trim off the yucky bits and cut the chicken into about 3cm square pieces.
Heat a non-stick frypan over high heat, add 1 teaspoon of oil, add half the chicken, cook for about 2 minutes on each side until golden brown.
Transfer to a plate.
Repeat with remaining oil and chicken.
Place onions, garlic and mushrooms in the crock pot, then add chicken, stock and wine.
Now I know it does not look like much liquid, but dont add anymore or you will end up with soup.
You will be adding more liquid with the cream or evaporated milk at the end of cooking.
Turn the crock pot onto the low setting and let it go for 5-6 hours.
No need to stir or take the lid off to check.
At the end of cooking time, stir through the cream and serve with steamed rice, mash or noodles.
- A cautionary tale. When you send your husband or significant other to do the Forgotten Shopping whilst on the Sunday paper trip, you cannot overemphasise the difference between chicken thigh fillets and thigh cutlets.
- Cutlets means very cheap, but still with bone in. Aaaagggghhhh!
- If the sauce is too runny (mushrooms seem to create a lot of liquid), thicken with a tablespoon of cornflour mixed with a tablespoon of cold water.
- If you dont have one, or cant borrow one from a relative, use a stock pot or casserole dish.
- Increase the wine and stock to 1 cup each. For the stock pot, brown chicken as above, then bring all ingredients to the boil, reduce heat to low, cover and simmer for 1 and a half hours or until chicken is tender.
- For the casserole dish, preheat oven to 180C, cover dish and bake for 1 and a half hours.
- Thicken sauce if needed (see point above).
- Recipe created by Melissa Hughes for Kidspot.