A classic stove top chicken casserole made with sweet onions, pancetta, mushrooms and baby potatoes.
3 tbsp olive oil
8 pieces of high welfare chicken, e.g thighs, legs
250g cubed pancetta
1 large, sweet white onion
200g baby chestnut button mushrooms
1 litre hot chicken stock
500g baby potatoes
2 tbsp cornflour mixed with 3-4 tbsp cold water
Fresh herbs, such as parsley, to flavour
Heat one tablespoon of olive oil in a stove top safe casserole pan. Add the cubed pancetta and cook on a medium heat until the pancetta starts to become crispy and any fat renders. Add the chopped onions and cook for ten minutes on a very low heat, until translucent. Add the button mushrooms and cook for a further few minutes. Remove the pancetta, onions and mushrooms from the pan and set aside.
Season the chicken pieces with salt and pepper. Add the remaining olive oil to the pan and place the chicken pieces, skin side down, into the pan. Sear them until golden brown, then carefully flip the pieces over and cook for a further few minutes.
Pour in the chicken stock and add in the baby potatoes - the potatoes and chicken should be covered. Cover the pan with a lid and simmer on a gentle heat for twenty minutes.
Add the pancetta, onions and mushrooms back in and cook with the lid off for a further ten minutes. The sauce should reduce slightly. Stir in the cornflour mixed with water and bring the casserole back up to the boil. The sauce should thicken.Take the casserole off the heat and leave it to sit on the stove for ten minutes before serving. Add any fresh herbs just before serving.
You can use a whole chicken and chop it into eight pieces instead if your prefer. Be careful when using poultry shears or a sharp knife to chop the chicken.
Recipe by Ren Behan - Author Wild Honey and Rye at http://www.renbehan.com/2014/09/easy-stove-top-chicken-casserole.html