Creamy chicken casserole with broccoli and bacon

Creamy chicken casserole recipe

Recipe by Stephen Mullon
Course: DinnerCuisine: GlobalDifficulty: Moderate

Total time

1

hour 

10

minutes

Ingredients

• 1 tbsp 1 coconut oil

• 200 g 200 bacon

• 8 pieces 8 skin-on chicken thighs and drumstics

• 500 ml 500 chicken stock

• 250 ml 250 cream

• 100 g 100 tender stem broccoli

• 1 tbsp 1 minced garlic (+/- 3 cloves)

• 2 tbsp 2 corn-starch

• 2 tsp 2 chicken spice

• 1 cup 1 water

• 1 Large 1 white onion

• 1 1 leek

• 1/2 tsp 1/2 ground coriander

• 1/2 tsp 1/2 ground cumin

• 1 tsp 1 smoked paprika

• 1/2 cup 1/2 grated mozzarella

• 2 tsp 2 thyme

• fresh Thyme / Basil to Garnish

Method

• Preheat Oven to 180°C.
• Add coconut oil to a large saucepan on medium-high heat.
• Brown the chicken pieces on both sides (10-15min). Check regularly to avoid sticking or burning.
• Whilst chicken is browning dice the leek, onion, spring onion and bacon.

  • 

• In a large casserole dish add the water, browned chicken pieces and 1 tsp chicken spice onto the chicken, and place into the preheated oven.
• Add bacon into the same saucepan and fry on medium-high heat for 3-5min or until the fat starts to render out.
• Add leek and onion to the bacon and continue to fry for 5 min.
• Reduce heat to medium and add the broccoli, garlic, cumin, coriander, thyme, remaining chicken spice and paprika. Cook until the onions are translucent and the vegetables begin to brown.

  • 

• Deglaze the pan with the chicken stock and make sure to loosen all of the fond.
• Add corn-starch, mix thoroughly, then add the cream.
• Remove the chicken from the oven and add the contents of the pan to the casserole dish and make sure to mix the water into the sauce.

  • 

• Return to the oven for 15 minutes
• Sprinkle the cheese and spring onion over the top of the dish and return it to the oven until the cheese is brown.
• Serve with your choice of rice or pasta and garnish with fresh thyme/basil..

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