Quick Chicken Casserole

1. Gather the ingredients.

2. Heat a large oven-proof casserole over a medium heat being careful not to make it too hot or the oil will smoke.

3. Add the oil to the casserole and raise the heat slightly until hot but again, not smoking.  Add 4 of the chicken thighs and turn the thighs constantly in the hot oil until browned all over. Remove from the pan, place on kitchen towel to drain and keep to one side. Repeat this with the remaining 4 thighs.

4. Once the thighs are browned, to the hot pan add the quartered shallots, sliced carrots, sliced mushrooms, and the quartered potatoes. Stir thoroughly to make sure all the vegetables are covered with the oil.

5. Return the browned chicken thighs to the casserole, pour over the chicken stock over. Cover the casserole with a tight-fitting lid and cook for 20 minutes on medium heat. The casserole should be bubbling but not boiling fiercely.

6. Add the parsley and olives, cover again with the lid and cook for a further 15 minutes or until the potatoes are tender. when pierced with a sharp knife.

7. Remove from the heat the casserole from the heat, stir in the cream, garnish with the parsley leaves and serve.

8. The casserole has plenty of vegetables already within the dish, so serving more is not necessary. Crusty bread though is a must for mopping up the lovely juices. 

Alternatives to the Basic Casserole 

• The recipe above is for a basic (and delicious) dish. You can play with alternatives to suit your preferences. Switch out the herbs for tarragon which is a classic herb for chicken. 
• Remove the olives and creme fraiche, adding canned borlotti or haricot blanc beans instead.
• Keep the olives but remove the creme fraiche and add a can of drained chopped tomatoes.