Kevin Dundon's winter's chicken casserole: Today
Updated / Friday, 10 Jan 2025 16:00
Kevin Dundon's winter's chicken casserole: Today
Ingredients
- 400g chicken thighs, diced
- 2 tbsp olive oil
- 40g flour
- 2 onion, chopped
- 2 garlic cloves, chopped
- 200 g cap mushrooms, sliced
- 1 tsp thyme
- 2 green peppers, diced
- ½ green cabbage, shredded
- 500 ml milk
- 200ml chicken stock
- 2 tsp Worcestershire sauce
- Fresh parsley, to serve
- Boiled rice to serve
- Salt and pepper
Method
- Cook the rice according to the packet instruction, keep warm aside.
- In a sauté pan, cook the chicken pieces on a medium heat until lightly golden coloured or about 2 minutes.
- Then, add a drizzle of oil if needed and add the onion, garlic, mushrooms, thyme and pepper and cabbage until soft but not coloured. Season to taste.
- Sprinkle with the flour and cook for 1-2 minutes. Slowly stir in the milk, stock. Bring to simmer.
- Keep stirring until thick and smooth like a light bechamel sauce.
- Add some Worcestershire sauce and let it simmer for a further 10-15 minutes until the chicken pieces are fully cooked.
- Check the seasoning and Transfer to a serving dish. Sprinkle with chopped parsley and serve with rice.
