Casserole
Entree: Baked Chicken Casserole
GRANDMA’S BAKED CHICKEN CASSEROLE
Ingredients
- 2 tablespoons extra-virgin olive oil
- One 3-pound chicken, cut into 8 pieces
- Salt and freshly ground white pepper
- 2 tablespoons unsalted butter
- 12 cipollini onions, peeled and trimmed
- 4 shallots, peeled and trimmed
- 2 heads garlic, cloves separated but not peeled
- 3 sprigs thyme
- 4 small Yukon gold potatoes, peeled and cut into 1 ½-inch chunks
- 2 small celery roots, peeled and cut into 1 ½ inch chunks
- 12 small cremini or oyster mushrooms, cleaned and trimmed
- 2 cups homemade unsalted chicken stock or store-bought low-sodium chicken broth
- 3 tablespoon fresh coriander roughly chopped
Method
- Center a rack in the oven and preheat to 375°F.
- Working over medium-high heat, warm the olive oil in a 12-inch ovenproof sauté pan or skillet – choose one with high-sides and a cover.
- Season the chicken pieces all over with salt and pepper, slip them into the pan, and cook until they are well browned on all sides, about 10 to 15 minutes.
- Take your time – you want a nice, deep color and you also want to cook the chickens three-quarters through at this point. When the chicken is deeply golden, transfer it to a platter and keep it in a warm place while you work on the vegetables.
- Pour off all but 2 tablespoons of the cooking fat from the pan.
- Lower the heat to medium, add the butter, the onions, shallots, garlic and thyme and cook and stir just until the vegetables start to take on a little color, about 3 minutes.
- Add the potatoes, celery root, and cook 1 to 2 minutes,
- Add the mushrooms, season with salt and pepper and return the chicken to the pan.
- Add the chicken stock, bring to the boil, and slide the pan into the oven.
- Bake, uncovered, for 20 to 25 minutes, or until the chicken is cooked through.
- Spoon everything onto a warm serving platter or into an attractive casserole sprinkle with the chopped coriander.
Serves 4