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6 chicken thighs skinned and boned.

8 new potatoes

1 leek chopped

1 carrot roughly chopped

1 clove of garlic, roughly chopped.

Small handful fresh thyme (you can use dried but fresh is better)

Small handful of chopped fresh parsley

Glass of white wine

500ml chicken stock

1 dessert spoon plain flour.

Knob of butter

Salt

Pepper

preparation 10 mins • you cook for 5 mins • total time 1 hr 15 mins

Serves 2

Watch a 30 second preview of my cook-along video below

This is a great recipe - homely, really tasty and perfect for a Sunday afternoon. The effort is really minimal - just chopping a few vegetables and throwing everything in a pot. Using chicken thighs rather than breast means that the meat will still be nice and juicy. This will put the ghost of casseroles past to bed and prove that they can be fresh tasting & flavoursome!

Large pan that preferably can go from the hob to the oven. If not, a large pan and an oven proof dish

Spoon to stir

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Add a knob of butter and a glug (about tablespoon) of oil to your pot. Once the butter has melted, add the carrots, leeks, garlic and thyme. Give it all a good stir to get it coated with the oil and butter and then add a pinch of salt and pepper. You can leave that and go and season the chicken thigh with salt and pepper. Add the chicken to the pan with vegetables and give it a stir around.

Next you need to add about a tablespoon of plain flour. This will help to thicken the casserole slightly. Give a good stir in and then add the wine and turn the heat up to full. Keep stirring everything, scraping the bottom to make sure nothing is sticking too much. As it comes to the boil, add the chicken stock and the new potatoes and give everything a good stir.

Bring it to the boil, and pop it in the oven for an hour. If your pan can go straight into the oven, then transfer to an oven dish and cover with foil.

After an hour, your casserole should have reduced and thickened slightly and is ready to serve. Chop some fresh parsley and get your plates out because you're all done!

To serve, simply spoon the casserole into the bowls and sprinkle with chopped parsley.

I hope that you enjoy it.

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