Chicken Casserole
Serves 4
Oven 180C
Method:
In a large frying pan drizzle some olive oil and brown the chicken pieces on all sides. Now add to a large heavy bottom casserole dish. In the same frying pan add the fennel and onion and cook on a low heat for 5 minutes, add a knob of butter, now add the celery and leeks and continue cooking for another 5 minutes. Add the flour and toss well so everything is coated. Now add the stock, mix well and add this to the browned chicken and add the potatoes, mix again and season well.
Now put the button mushrooms into a saucepan with extra chicken stock just to cover, bring to the simmer for 5 minutes, drain well, now add to the casserole with the potatoes. Heat the casserole on top of the hob to simmer then put it with the lid on into the oven for 35 minutes. Remove from the oven, put the chicken into a dish and reduce the sauce a little. Taste for seasoning. Add the double cream and half the parsley. Serve with a little extra parsley on top.
