Chicken Casserole | Gestational Diabetes UK
Chicken Casserole

Melt-in-the-mouth succulent chicken and soft vegetables served in a delicious gravy. A really simple-to-make, one-pot casserole, perfect to serve with your favourite starchy carb. Our favourite to serve with this casserole is ‘puffs’. A sheet of store-bought puff pastry, cut, washed with egg & milk and sprinkled with sesame or poppy or onion seeds for some extra crunch!

Chicken Casserole

Chicken Casserole

Chicken Casserole | Gestational Diabetes UK
4.50 from 4 votes
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Course: Main Meals
Cuisine: British
Diet: Diabetic, Gluten Free
Keyword: casserole, chicken, slow cooked, slow cooker, stew
Free or Subscription Recipe: Free Recipe
Free from: coconut, eggs, gluten, nuts
Servings: 4 servings
Calories: 618kcal
Author: Jo Paterson

Equipment

  • slow cooker or casserole dish

Ingredients

  • 6 large chicken thighs skinless (or drumsticks)
  • 100 grams streaky bacon (optional)
  • 1 medium onion diced
  • 2 medium carrots peeled & chopped, or small chantenay carrots, halved
  • 2 sticks celery chopped
  • 150 grams button mushrooms halved
  • 1 medium leek chopped
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • ½ tsp garlic granules
  • 500 ml chicken stock
  • 1 tsp olive oil
  • 1 knob butter
  • a good pinch salt and ground black pepper

Instructions

  • In a frying pan, heat a little oil and brown the chicken pieces all over, then transfer to a plate (you may need to do this in batches)
  • Brown the bacon and put it on the plate with the chicken
  • Add a knob of butter to the oil in the pan and gently brown the onions and mushrooms
  • Add the chicken, bacon, onion and mushrooms to a casserole dish or slow cooker. Add the carrots, celery, herbs, chicken stock and season well
  • If using a casserole dish, cover and transfer to a preheated oven at 170ºc (fan) for 30-40 mins. Or in a slow cooker, cook on low for 4-6 hours
  • To thicken the casserole sauce, remove the chicken and vegetables (keeping them on a warm plate) and bring the casserole liquid to a boil on high heat, add a knob of butter and stir continuously, letting some of the liquid evaporate. Serve with a puff pastry square topped with sesame and onion seeds and steamed green savoy cabbage

Nutrition

Calories: 618kcal | Carbohydrates: 16g | Protein: 36g | Fat: 45g | of which saturates: 14g | Fibre: 3g | of which sugars: 7g