Spring Chicken Casserole (4)

Concentrating on the quality of the ingredients you use in a recipe can turn an OK dish into a really flavorsome one. For example, I used chicken thighs (bone in, skin off) instead of chicken breast as the dark meat has a stronger taste. I used a mixture of different kinds of mushrooms and I added a really good chicken bone broth (Kettle and Fire brand – an absolute must in my pantry). In order to limit the amount of fat in this recipe cook the first few ingredients separately, remove from the casserole dish and place on paper towel to absorb any grease.

2 tbsp. olive oil, seasoned with salt and freshly ground black pepper

1 medium to large onion – chopped

2 large cloves of garlic – grated

4 x chicken thighs – bone in, skin off

4 oz. diced pancetta

12 oz. mixed mushrooms – rinsed and drained

1 cup chicken broth

2 good handfuls of frozen peas

Put 1 tbsp of seasoned oil in a Dutch oven/casserole dish and when sizzling add the onion and let soften and brown, then add the garlic and continue cooking for a few minutes. Remove from pan and place on paper towel on a plate. Put another piece of paper towel over the top and pat down.

Add the other tbsp. of seasoned oil to the Dutch oven and when nice and hot add the chicken thighs and sear on both sides. Remove from pan and repeat as above.

Add the diced pancetta to the pan and cook until slightly crisp and a little browned – stir often. Repeat as above to get rid of the grease.

Remove any excess fat from the Dutch oven then place the onion, chicken and pancetta back in it. Add the mushrooms and broth and bring to the boil. Turn down the heat and simmer for 45 minutes.

Add 2 good handfuls of peas and stir. Leave for a few minutes for the peas to cook, then serve.


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