Chicken Casserole

Ingredients

• 600g boneless, skinless chicken thighs, cut into large bite-sized pieces
• 1 tsp fine salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 onion, roughly diced
• 2 carrots, cut into 1cm rounds
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 2 tbsp plain flour
• 500ml chicken stock
• 1 tbsp tomato purée
• 1 tsp dried thyme
• 1 bay leaf
• 700g potatoes, cut into 2cm chunks
• 150g frozen peas

Instructions

1. Preheat the oven to 190°C / 170°C fan. Season the chicken with 1/2 tsp of the salt and the black pepper.
2. Heat the olive oil in a large flameproof casserole dish over medium-high heat. Brown the chicken in two batches for 3–4 minutes per batch, until lightly golden, then transfer to a plate.
3. Reduce the heat to medium. Add the onion, carrots and celery with the remaining salt, and cook for 5 minutes until beginning to soften. Stir in the garlic and cook for 1 minute until fragrant.
4. Sprinkle over the flour and stir for 1 minute to coat the vegetables. Gradually pour in the chicken stock, stirring constantly to make a smooth gravy.
5. Stir in the tomato purée, thyme, bay leaf and potatoes. Return the chicken and any resting juices to the dish, bring to a gentle simmer, then cover with a lid.
6. Transfer to the oven and cook for 30 minutes. Stir in the frozen peas, cover again and cook for a further 5–10 minutes, until the potatoes are tender and the chicken is cooked through.
7. Remove the bay leaf, taste the gravy and adjust the seasoning if needed. Serve the casserole hot, spooning the thickened gravy over each portion.