It’s cozy, delicious, and perfect for sharing with family. You’ll love every bite! Give it a try this chilly evening!
Ingredients:
- 50g butter
- 2 onions, thinly sliced
- 2 celery stalks, finely chopped
- 2 carrots, peeled and diced
- 50g plain flour
- 100ml white wine
- 450ml hot chicken stock
- 1 tbsp tomato purée
- 750g skinless, boneless chicken thighs, cut into 4cm pieces
- 200g chestnut mushrooms, sliced
- 1 tbsp fresh thyme, chopped
- 2 bay leaves
- 750g large potatoes, peeled and thinly sliced
- Salt and freshly ground black pepper
Directions:
1️⃣ Preheat your oven to 180°C (160°C for fan ovens) or gas mark 4. Grease a casserole dish with a lid. 2️⃣ Melt the butter in the casserole dish over medium heat. Add the onions, celery, and carrots, stirring occasionally until they soften. 3️⃣ In a separate bowl, combine the flour with the white wine to form a smooth paste. Gradually whisk in the hot chicken stock. Add the mixture to the softened vegetables in the casserole, stir in the tomato purée, and let it simmer. 4️⃣ Stir in the chicken, mushrooms, thyme, and bay leaves. Season with salt and pepper, and mix well. 5️⃣ Arrange the thinly sliced potatoes in an overlapping layer over the chicken mixture. Season with salt and pepper and gently press them into the sauce. 6️⃣ Cover the casserole dish and bake for about 1 hour, or until the chicken is cooked through and the potatoes are tender. 7️⃣ Uncover the dish, turn on the grill, and cook for an additional 5-10 minutes until the potato topping is golden and crispy. 8️⃣ Serve with steamed vegetables, like green beans or broccoli, for a wholesome and satisfying meal.