Chicken thighs are wonderfully forgiving. If you’re not quite ready for dinner, they can sit in the oven for a long time and remain flavourful and moist. This is a customisable casserole - mild for those who don't like things too hot but with a sweet-and-spicy chilli drizzle for those that want to zhush things up a bit.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Diced Chicken Thigh
Chicken Stock Powder
Streaky Bacon Rasher
Sliced Spring Greens
Water for the Casserole
Halve, peel and thinly slice the onion. Trim the carrot (no need to peel) then halve lengthways. Thinly slice widthways. Chop the potatoes into 3cm chunks. Strip the rosemary leaves from their stalks and finely chop the leaves (discard the stalks). Cut the bacon into 1cm wide strips. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Heat a splash of oil in a large, wide casserole dish or large saucepan over medium-high heat. Add the bacon and chicken and brown on all sides, stirring occasionally. This will take about 5-6 mins. TIP: Brown the chicken in batches if necessary. Once browned, stir in the carrot, onion and rosemary. Stir and cook until the onion is soft, another 5-6 mins.
Stir in the stock powder and the water (see ingredients for amount), scraping up any sticky bits from the bottom of the pan with a wooden spoon, and bring to the boil. Add the potatoes and season with pepper. Cover with a lid or foil and reduce the heat to medium. Bubble away until the chicken is cooked through and the potatoes are tender, 20-25 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. TIP: The potato is cooked when you can easily slip a knife through.
While the casserole bubbles away, finish off your last few jobs. Finely chop the chives or snip with scissors if its easier. Do any washing up.
When the chicken and potatoes are cooked, stir in the crème fraîche and sliced spring greens. Simmer on low heat until the greens are soft and tender, 3-4 mins.
Once the spring greens are done taste the casserole and season with salt and more pepper as necessary. Serve in deep bowls and finish with a sprinkling of chives. Enjoy!