It is the classic Italian pairing of rosemary and chicken that makes this simple casserole a winner.
I tend to make it later in the week and take advantage of what ever vegetables are lurking at the back of the fridge. I always aim to the use Hugh Fearnley-Whittingstall’s ‘trinity’ of carrot, onion and celery though.
You can even make it in larger batches as it freezes well and also makes a great pie/pastry pocket filling.
Note: Takes about 2. 5 hours but most of that is the occasional stir on the hob.
- A good slug of olive oil
- 800g chicken thighs, boneless, cubed
- 500ml chicken stock
- 3 celery stalks, diced
- 1 brown onion, diced
- 2 carrots, diced
- 2 garlic cloves, whole and bruised
- Several small rosemary sprigs
- 1 – 2 Tbsp cornflour
- Browing the chicken
- Sautéing the vegetables
- Simmering on the hob (2hrs)
- 1 chefs knife
- 1 casserole dish
- 1 wooden or slotted spoon
Browning the chicken
- Chuck a slug of olive oil into the caserole dish and bring to medium heat.
- Brown the 800g cubed chicken thighs and reserve.
Sautéing the vegetbles
- Add a bit more oil if required to the casserole dish.
- Throw in the:
- 3 celery stalks
- 1 brown onion
- 2 carrots
- 2 garlic cloves
- The rosemary sprigs
- Sauté evertyhing for about 5 minuts.
- Add the 500ml chicken stock and return the chicken to the pan.
Simmering on the hob
This is the easy bit. Simmer for about 2 hours or until the liquid has reduced to your liking. Just give it a few gentle stirs to stop it sticking.
I love serving it on a bed of rice or with chunky boiled potatoes.
I also like to make pastry pockets or pies with it.
Here are a few stews, casseroles and Italian cuisine posts .
Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.