A couple of weeks ago I stumbled on a recipe for what was basically a creamy chicken casserole, on Damn Delicious. Basic or otherwise, it did indeed look and sound damn delicious, so I saved it with the promise to try it one day soon.
That one day was yesterday. We whipped it up last night, teamed with some steamed greens. It was delicious! I made a couple of minor amendments, mainly to do with the amount of time the sauce was in the oven (so as not to end up with little or no sauce!), and added a couple of extras. Next time I think I'll try using coconut cream in place of the half and half. And maybe use a little more stock, so there's a little more sauce.
4-6 chicken thighs (I used skinless, boneless)
1 tbsp Italian seasoning (Simon Gault's is really nice)
salt and pepper
3 tbsp butter
2-3 cups baby spinach, chopped up
500 g potatoes, chopped into large bite-size pieces
handful fresh parsley or coriander, chopped up
1/4 cup butter
3-4 cloves garlic, crushed
2 tbsp flour
1 cup (or more) fresh chicken stock (powdered at a pinch, but it is a lot saltier)
2 tsp dried oregano (or thyme, basil...)
1/4 cup milk
1/4 cup cream
1/2 - 1 cup grated parmesan
- Season chicken with seasoning and salt and pepper, preferably a couple of hours before you intend to start cooking.
- Melt 2 tbsp butter in pan and sear chicken on both sides. Place into greased casserole dish. Surround with potatoes.
- Melt 1 tbsp butter in pan and saute spinach for a minute, until wilted. Sprinkle over the chicken. Do the same with fresh herbs.
- Place in the oven at 200 degrees celcius and bake for about 15-20 minutes.
- To make the sauce melt the butter in a pot. Saute garlic for a half minute then stir in flour. Add stock and stir until beginning to thicken.
- Add milk, cream and cheese, stir until smooth and remove from heat.
- Remove chicken from the oven and pour sauce over, covering all completely. Sprinkle with seeds and return to the oven (reduced to 150) for a further 15-20 minutes.
- Squeeze lime over servings once plated and serve with greens.