French Chicken Casserole with Thyme, Mushrooms and Chat Potatoes
While the cooking time for this is a little longer than usual it is a set and forget casserole you can pop on the stove and leave to bubble away for 30-40 minutes until the chicken is tender and the potatoes have soaked up all those delicious flavours. You can also pop it in the slow cooker if you prefer. We've chosen a chicken thigh cutlet which gives all the benefits of bone in chicken without having to fuss with too many bones when eating.
Number of servings
Ingredients
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3 Chicken Thigh Cutlets
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1 Stalk Celery
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1⁄2 Bunch Baby Carrots
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100g Mushrooms
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1 Garlic Clove
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1⁄4 Cup White Wine
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1 Tbsp Gluten Free Plain Flour
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3 Tbsp Tomato Paste/Chicken Stock
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1 Tsp Thyme (Dried)
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250g Chat Potatoes
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100g Green Beans
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2 Tbsp Thickened Cream
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Casserole Dish
Pot
1 Prepare Ingredients
Slice mushrooms thickly. Peel and mince garlic. Dice celery. Cut chat potatoes in half if large. Top and tail green beans, trim the baby carrots.
Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.
2 Sear Chicken
Heat a pan over high heat and add a drizzle of oil. Seal the chicken thigh cutlets on both sides until golden brown. Set aside.
3 Make Casserole Base
In the same pan fry the celery, garlic and mushrooms until lightly coloured. Add the GF plain flour and toast for a minute. Deglaze the pan with white wine scraping up the brown bits. Add the chicken along with the potatoes, thyme, tomato paste/chicken stock and 2 cups of water. Simmer 30-40 minutes until chicken is cooked through and potatoes are tender.
Tip! You can pop this in the slow cooker at this stage for 6-8 hours on low if you prefer.
4 Cook Veggies
Bring a pot of water to boil. Cook the beans and carrots for 4-5 minutes until tender or cooked to your liking. Drain and toss with some olive oil or butter, salt and pepper.
Tip! Peeling the carrot is optional, we like to leave the tops on when they are nice and green.
5 Finish Casserole
Add the thickened cream to the casserole and season to taste.
6 You Plate It
Serve the casserole with the veggies on the side and a nice glass of crisp white wine.
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