Chicken Casserole

Perfect to cook in the slow cooker or in the oven, this winter warmer goes down an treat with any combination of veg.

• 1 tbsp olive oil
• 4 chicken portions
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 4 potatoes, peeled and quartered
• 2 parsnips, peeled and chopped
• 450ml chicken stock
• 2 tsp mixed herbs (or chopped fresh herbs)

Heat the oil and cook the chicken pieces over a high heat for a few minutes, turning to get all sides golden.

Remove chicken from the pan to a plate while you cook the onion in the same oil and heat until soft.

Add the rest of the ingredients including the chicken to the pan, stir well and bring to a simmer. Put the lid on and leave to simmer on a low heat for one and a half hours.

Mash a couple of the pieces of potato down to thicken the gravy a little and serve straight to the table. 

Suitable for freezing

Slow cooker method: Coat the chicken with flour and brown first if required. Add all ingredients to the slow cooker, adding the chicken on top of the vegetables and pouring the stock over. Cook for around 8 hours on LOW.