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About this recipe:
A really yummy chicken casserole for 2-3 people. Perfect winter warmer, with just a hint of ale! Potatoes are on the top of the casserole so saves on washing up :-)
6 tablespoons plain flour
salt and pepper to taste
2 teaspoons dried mixed herbs
1/2 teaspoon paprika
2 chicken breasts, diced
a glug of olive oil
1 small red onion, sliced
1 small onion, sliced
600ml (1 pt) chicken stock
2 carrots, diced
2 large white mushrooms, sliced
1/2 of a courgette, diced
1/4 of an aubergine, diced
3 large potatoes, sliced to .5cm thick (peeled or unpeeled)
1 tablespoon grainy mustard (preferably ale mustard)
25 min › Cook:
1 hr › Ready in:
1 hr 25 min
Mix together plain flour, black pepper, mixed herbs and paprika to taste. Coat 2 diced chicken breasts in the flour mix.
Saute the sliced onions in a little oil over medium heat till soft. Increase the heat to medium high and add the chicken to brown.
Make up a pint of chicken stock (with 2 stock cubes) and add to pan. Allow to boil up, then leave to simmer.
Add carrots, mushrooms, courgette and aubergine and leave to simmer.
Take the pan off the heat and transfer contents to a casserole dish. Mix in 1 tbsp of grainy mustard (preferably ale mustard) and stir.
Lay slices of potatoes on top of casserole, covering the whole surface. Sprinkle a little salt over the top.
Bake in a preheated oven at 150 C / Gas 2 for about one hour.
Really enjoyed this more than enough for two people, though the comment by David Anderson about the potatoes being 5cm thick is wrong, the recipe says point 5 cm in other words half a cm thick, common sense really.
- 07 May 2015
Some nice tastes in this but as with the other review the cooking times are all wrong and who puts slices of potato 5cm thick on a casserole. My partner was not impressed at all
. Could be much better.
- 24 Jul 2014
the recipe was so good. It was mouth watering :p though everything went wrong with the cooking time and oven temperture. The serving was alot but we didnt care. It was so taste!.
- 13 Nov 2012
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