Simple Chicken Casserole

simple chicken casserole

simple-chicken-stew

Sometimes, most especially after eating lots of rich food as at Christmas, there is a craving for simple, wholesome food to heal and rebalance the body. This very simple Chicken Casserole does exactly that and yet still feels nourishing to the body in a way that a salad doesn’t in the cold weather.

Using the simplest of ingredients, cooked for a long time, the natural flavours each ingredient is enhanced. I make this chicken casserole without salt or stock. Try making it in this way – I think you will be surprised it tastes good without any salt. However, if you really miss it, then add just a few specks of rock or sea salt as seasoning when serving.

INGREDIENTS FOR SIMPLE CHICKEN CASSEROLE

Makes 4 hearty portions

  • 450g Chicken breast* – cut into small cubes
  • 1 medium red onion – roughly chopped
  • 1 plump garlic clove (or 2 smaller ones) – finely chopped
  • 1 rounded teaspoon coconut oil (or 1 dessertspoon olive oil: note not virgin)
  • 3 medium carrots – peeled and cut in thick slices
  • 2 medium parsnips – peeled and cut in thick slices
  • 1 large leek – washed and cut in thick slices
  • Half a butternut – peeled and cut into cubes
  • A few sprigs of fresh herbs: I use rosemary, parsley, marjoram and thyme. If you don’t have fresh herbs in your garden, 1 heaped teaspoon of dried mixed herbs or Herbes de Provençal.
  • 500ml of water

Method
Heat the oven to 190° (standard oven), 180° (fan assisted) or gas mark 5.

Place a wok or large frying pan on a high heat. Add and melt the coconut oil. Now add the chopped garlic and red onion and fry for a few minutes until the onion becomes soft and slightly translucent. Keep stirring. Add the cubed chicken and continue to stir/toss the chicken until the cubes are browned. Remove from the heat. Pour the contents of the pan into a large casserole dish or a large oven-proof dish that you can cover with foil.

simple-chicken-stew-rawAdd the vegetables, water and finally the herbs. Pop on the lid (or cover the dish with foil) and place the casserole in the pre-heated oven. Cook for 2 hours.

Serve in a bowl as there will be lots of ‘juice’ with a grinding of black pepper. Simple – but delicious.

I know there may be the temptation to serve this casserole with bread — try to resist this by seeing this food is to heal the body after excesses. If you feel it’s not enough on it’s own, consider adding some very lightly boiled/steam green vegetables such as broccoli or green beans.

* I often buy a whole chicken and portion it myself. When feeling lazy, I buy chicken breasts and my local supermarket sells them in 450g packs – but if yours sells 400 or 500 g use the whole pack and it will make very difference to this dish.

Eat Well—Be Well 🙂

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