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.

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Browning the chicken

1. Chuck a slug of olive oil into the caserole dish and bring to medium heat.
2. Brown the 800g cubed chicken thighs and reserve.

Sautéing the vegetbles

1. Add a bit more oil if required to the casserole dish.
2. Throw in the:
   
   • 3 celery stalks
   • 1 brown onion
   • 2 carrots
   • 2 garlic cloves
   • The rosemary sprigs
3. Sauté evertyhing for about 5 minuts.
4. 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. 

Serving

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.

Enjoy,

PK

Here are a few stews, casseroles and Italian cuisine posts .