Winter is the time for hearty meals to warm body and soul. A rich, flavoursome casserole is a great way to achieve this – especially when it is served up with a creamy mash to sop up all the delicious gravy.
Adding vegetables into the mix cuts down on dishes and ups the nutrient value of the meal.
You may have noticed with my recipes that I am always trying to find ways to sneak in more veggies! You could even swap out one of the carrots for a parsnip, or add in frozen peas and/or corn instead of the shredded leafy greens. It’s best to work with what you like and what you’ve got.
I do not own a slowcooker, but for readers that do, I am sure that you can figure out how to make this recipe work in one.
Hearty Chicken Casserole
1 tbsp olive oil
1kg chicken drumsticks
2 rashers bacon, roughly chopped (optional)
1 onion, peeled and diced
2 cloves garlic, crushed
3 carrots, peeled and sliced
150g mushrooms, roughly chopped
400g tin diced tomatoes
1 cup chicken or vegetable stock
2 cups shredded silverbeet, kale or cabbage
Salt & pepper
1 tbsp cornflour, plus 1 tbsp water
2 tbsp parsley, chopped, to garnish (optional)
Heat oil in a large, lidded frying pan (or large pot). Place the chicken in the pan and brown pieces on all sides. Remove chicken from pan and add bacon, onion, garlic, carrots and mushrooms. Sauté for two to three minutes. Add tomatoes, stock, salt and pepper and bring to the boil. Return the chicken to the pan, cover, reduce the heat and simmer gently for 30 minutes, or until juices run clear when chicken is tested. Add the shredded silverbeet, kale or cabbage to the pan and cook for five minutes. Mix together the cornflour and water to a smooth paste and stirring in to the sauce to thicken. Season to taste with salt and pepper. Serve the chicken drizzled with the thickened sauce and garnished with parsley.