Friday, 12 November 2010

Hearty Chicken and Root Vegetable Casserole

Casseroles are an excellent choice for dinner on a cold Winter's night. They are also usually incredibly easy to prepare, with very little work required. This hearty chicken and root vegetable casserole does require a fairly long, slow cooking time but five minutes is all it takes to prepare.

Ingredients for Two Generous Servings

4 chicken legs
4 chicken thighs
1 large carrot
1 parsnip
1 medium potato
1 medium onion
1 pint fresh chicken stock
Salt and freshly ground black pepper


The oven should be preheated to 375F/190C/Gas Mark 5. The onion should be peeled and quartered but the carrot, parsnip and potato should only be washed. The tops should be removed from the carrot and parsnip and they should first be halved lengthwise and chopped in to approximately one and a half inch pieces. The potato should be chopped in to bite-sized chunks.

The chicken stock should be put in to a small pot to heat through while the chicken and vegetable pieces are mixed together and placed in to a casserole dish. Seasoning should be added and the warmed stock carefully poured in. The lid should be placed on the dish before it is put in to the heated oven for one and three-quarters hours.

When the casserole is ready, the pieces should be plated up with a slotted spoon and a fresh herb such as basil scattered over the top, if desired, for a little eye pleasing garnish.

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