Chicken casserole with roast garlic mash

Chicken casserole with roast garlic mash recipe

170 ratings

See method

  • Serves 4
  • 20 mins to prepare and 1 hr 45 mins to cook
  • 385 calories / serving
  • Freezable

Ingredients

  • 1 bulb of garlic
  • olive oil
  • 8 shallots, peeled and sliced
  • 120g button mushrooms, halved
  • 8 skinless chicken thighs and drumsticks
  • 1/3 bottle red wine
  • 3 sprigs of thyme
  • 400ml chicken stock
  • dash of Worcestershire sauce
  • 1tbsp cornflour
  • 400g potatoes, peeled and cubed
  • 50ml semi-skimmed milk

Each serving contains

  • Energy

    1620kj
    385kcal
    19%
  • Fat

    2g 3%
  • Saturates

    2g 12%
  • Sugars

    3g 4%
  • Salt

    1.3g 12%

of the reference intake
Carbohydrate 24.8g Protein 36.2g Fibre 3.8g

Method

  1. Preheat the oven to 200°C/180°C fan/ Gas 6. Slice the top off the garlic bulb, place onto a baking tray and drizzle with oil, then roast for 20 minutes.
  2. Heat a splash of oil in a large saucepan and fry the shallots. After 5 minutes, add the mushrooms and cook for another 3-5 minutes until golden.
  3. Meanwhile, heat a drizzle of oil in a large frying pan. Season the chicken and brown on all sides. Add the chicken to the saucepan with the shallots and mushrooms. Pour in the wine and cook for 5 minutes, before adding the thyme and stock. Bring to the boil then simmer for 45 minutes to an hour until the chicken is cooked through with no pink showing. 
  4. Add the Worcestershire sauce and then mix the cornflour with a little water and whisk into the casserole and cook for another 5 minutes.
  5. To make the mash, boil the potatoes for 20 minutes then drain. Take the garlic and squeeze the cooked insides into the potatoes then mash with a glug of olive oil and the milk. Season to taste. Serve with the casserole.

See more Chicken recipes 

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