Recipe

Fall Back Hearty Chicken And Vegetable One-pot Casserole Recipe

Add Step-by-Step Photos	Sitbynellie / All my dishes 1 month ago On the eve of the month of November, feeling the cold creeping into my frame, and the depressing effects of the darkening afternoons (we put our clocks back already) and therefore in search of comfort food, I threw this stew together using stuff I ha... More Prep:15m Cook:50m Servings:3	Sitbynellie
	hearty

1. Start to brown ch

2. Saute the veg and

3. Heat stock

4. Add stock to veg

5. Dried mushrooms

6. The browned chick

7. Stewing away merr

8. The Fat Jar!!!

Add Photos

Does this look good? Yeah! / Nope

Fans

goodeat

quaziefly

dollhead

spinach194

victoriare

cuzpat

Ingredients

6 large chicken thighs, excess fat and skin removed

About 1 tbsp. oil

2 tbsp.oil

I small rib celery, chopped small

1 small leek, sliced

1 large onion, halved and sliced

8 chestnut mushrooms, sliced

2 carrots, sliced

8 small baby potatoes, skins on, halved

1 pack cubetti di Pancetta (200g, just over 7 oz.), or use thick cut unsmoked bacon cut in small pieces

3 cloves garlic minced

2 teaspoons Italian style herbs

About 2 pints hot stock, any kind (see below)

8 small pieces mixed dried mushrooms (Porcini, Chanterelle, Shiitake etc)

I cheated and used some chicken gravy granules (Bisto ‘Best’ Roast Chicken Gravy), about 4 rounded tsp. (to thicken and season).

Directions

In a frying pan, heat 1 tbsp. oil and begin to brown the chicken thighs.

Meanwhile, in a large pot, heat 2 tbsp. oil.

In the pot, saute the celery, leek, onion, mushrooms, carrots and potatoes, along with the Pancetta, for about 5 minutes until the veg have softened a bit and the bacon has cooked.

Add the garlic and the herbs, and stir about for a few more minutes.

Add the hot stock, stir well.

Stir in the dried mushroom pieces and make sure they are submerged.

Finally, add the browned chicken thighs, and tuck them well in amongst the liquid. Pour in the oil and chicken juices from the frying pan as well.

Cover and simmer for 45-50 minutes, until chicken is well cooked and falling away from the bone.

Mix the gravy granules in with a few fl. oz. hot water, and stir in to the casserole to thicken it. You can use another method of thickening if you wish – flour, or whatever

Spoon off as much excess oil and fat from the surface as you can. Note the horrors of the fat jar, photo above! No, it didn't all come from this pot!

Serve in bowls, with crusty bread to mop up the gravy.

I also had some sprouts with it but it's fine as it is without anything extra.

---

'Everything But The Kitchen Sink' Stock:

In a fit of thriftiness I thought I’d just chuck in anything and everything I had on hand. In a 4 – pint saucepan, I put in:

A couple of chicken drumstick bones

A small roast lamb leg bone, scraps of meat and fat still on

The juices and bits from deglazing the carving tray

The last of the olive oil and herbs from the oven dish that I roasted some potatoes in

The remaining liquid from a stewed chicken, incl. the leftover vegetables, peppercorns, bay leaf etc, boiled right down until a jelly when cold

A handful of withered mange-tout peas I was thinking of chucking out