Hi Sara
I love casseroles, but they can get a bit boring - try cooking in a little white wine with mustard and cream to add a little twist.
Mustard Chicken Casserole
INGREDIENTS
Chicken pieces eg drumsticks, thighs, legs
1 onion, roughly chopped
2 cloves garlic, roughly chopped
Vegetables, sliced or chopped, eg. leeks, cabbage, carrots, celery, mushrooms
900ml (approx.) liquid, eg. white wine, stock, water or combination
Seasoning, eg. salt, pepper, herbs (I like a sprig of rosemary out of the garden)
1 or 2 heaped tsps (to taste) grain mustard (or your favorite)
Big slosh of pouring cream (you could also use plain yoghurt or creme fraiche)
METHOD
I heat a little olive oil and brown off chicken on a high heat in a casserole, drain and put to oneside.
Roughly chop onion and garlic and soften in pan with chicken juices.
Add to this any vegetables you like and fry this lightly for a minute or so.
Add everything back into the casserole with the vegetables.
Add enough liquid to cover.
Season with salt, pepper, herbs etc and bring to the boil.
Put in oven at 180 C for about 1 hour until chicken is cooked (or coming away easily from the bone).
Put on hob and stir in some grain mustard (or any mustard) and some light cream. Reduce sauce a little if you need to.
I would serve this with rice and maybe some peas for the family and extra vegetables for me, eg. wilted spinach.
