James Martin Chicken Casserole Recipes

JOOLS' SIMPLE CHICKEN & VEG STEW

Steps:

• Preheat the oven to 180ºC/350ºC/gas 5.
• Trim, wash and slice the leeks 1cm thick, scrub and cut the carrots into rough chunks and finely slice the celery. Peel and finely slice the garlic, pick the thyme leaves, discarding the stalks, and finely slice the bacon.
• Heat a lug of oil in a large casserole pan on a medium heat, then add the bacon. Scatter in the thyme leaves and fry for a few minutes, or until the bacon is golden.
• Next, add the leeks, carrots, celery and garlic and cook for around 10 minutes, or until the leeks start to soften, stirring regularly. Meanwhile, peel and roughly chop the celeriac and parsnips, then roughly chop the potatoes.
• Add the chicken, celeriac, parsnips and potatoes to the pan. Stir in the Marmite, add a good grinding of black pepper and stir to coat.
• Pour in the hot stock, bring to the boil, then turn the heat down to low. Crumple up and wet a piece of greaseproof paper, then open it out and place on top of the stew. Cover with a lid and pop in the oven for 1 hour, or until the chicken is super-tender.
• When the time's up, gently break the chicken up into the stew, then serve up in bowls. I like to serve this with broccoli on the side. Sometimes I top it with puff pastry or I stir it through pasta for a really tasty sauce.

EASY CHICKEN CASSEROLE

Steps:

• Heat oil in a large, flameproof casserole. Season chicken pieces and brown all over for 10min. Remove and set aside. Drain fat from the pan - there should be around 75ml (3fl oz). Pour just 1tbsp oil back in to the pan and discard the rest. Preheat oven to 200ºC (180ºC fan oven) mark 6.
• Add the onion, garlic, celery, carrots, leeks and potatoes to the pan, and cook, stirring, for 5-10min. Stir in the flour, cook for 2min, then pour in the stock. Season well, then return the browned chicken to the pan. Add the rosemary, squeeze over the juice from the lemon half and pop the squeezed lemon half into the pan. Cover and bring the casserole to the boil.
• Cook in the oven for 25-30min until the chicken is cooked through and the sauce is piping hot and thickened.

FOOD ALLERGY MUMS' CHICKEN CASSEROLE

Steps:

• Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
• Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
• Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
• Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
• Leave to simmer very gently for about 10-15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
• If you end up having more sauce than you'd like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.

ONE-POT CHICKEN CHASSEUR

Steps:

• Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole.
• Season 4 chicken legs, then fry for about 5 mins on each side until golden brown. Remove and set aside.
• Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.
• Add 2 crushed garlic cloves, cook for about 1 min, add 200g small button or chestnut mushrooms, cook for 2 mins, then add 225ml red wine.
• Stir in 2 tbsp tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in 2 thyme sprigs and pour over 500ml chicken stock.
• Slip the chicken legs back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
• Remove the chicken legs from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.
• Put the chicken legs back into the sauce and serve.

CHICKEN, MADEIRA AND MUSHROOM CASSEROLE

Steps:

• For the casserole, season the chicken pieces with salt and freshly ground black pepper, then dredge them in the flour to coat.
• Heat two-thirds of the butter in a frying pan over a medium heat. When foaming, add the chicken pieces, in batches if necessary, and fry for 2-3 minutes, or until golden-brown on each side. (Do not overcrowd the pan.) Remove the chicken pieces from the pan and transfer to a casserole or a large heavy-based saucepan.
• Place the casserole over a medium heat. Add the onion, garlic, Madeira, chicken stock, cream and thyme, stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 12-15 minutes.
• Stir in the mushrooms and continue to simmer for a further 12-15 minutes, or until the chicken pieces are cooked through and the sauce has thickened slightly. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a knife, and no trace of pink remains.) Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter and the parsley.
• Meanwhile, for the mash, boil the potatoes in a pan of salted water, then reduce the heat and simmer for 12-15 minutes, or until tender. Drain well and return to the pan, then place over a low heat for a couple of minutes to dry them slightly.
• Mash or rice the potatoes until smooth, then stir in the butter and cream until smooth and well combined, and season to taste.
• Serve the casserole with a spoonful of mash.

JAMES MARTIN'S GREAT BRITISH ADVENTURE: WHISKY CHICKEN WITH WILD MUSHROOM & MUSTARD SAUCE

Steps:

• Heat a large, wide, non-stick sauté pan over a medium heat until hot. Add the butter and heat until melted, then add the chicken pieces, skin-side down. Season them all, then fry for about 10 minutes, until deep golden. Stir in the shallots and garlic and cook for 3-4 minutes, until starting to soften. Turn the chicken over so it's skin-side up.
• Pour the whisky into the pan and bring to a bubble to burn off the alcohol. Stir in both types of mustard, then add the potatoes, mushrooms and tomatoes. Season well then stir in the stock, cover and bring to the boil.
• Reduce the heat and simmer gently for 20 minutes, or until the chicken is cooked through. Cut through the thickest piece of meat and check there are no pink juices.
• When the chicken is cooked, pour over the double cream and stir in the parsley. Add the wild garlic to the pan and cook for around one minute until it's wilted, then remove from the heat, sprinkle the flowers over the top and serve.
• James Martin's Great British Adventure, Quadrille, £25.

CHICKEN CHASSEUR

Steps:

• Season the chicken with salt and freshly ground black pepper then toss in the flour to coat.
• Heat a large frying pan until hot, add the oil and half the butter then fry the chicken pieces, skin side down, for 1-2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1-2 minutes.
• Meanwhile, heat a frying pan until hot, add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2-3 minutes until golden and caramelised.
• Add the wine and bring it to a simmer, stirring to deglaze the pan, then pour the bacon and mushroom mixture over the chicken. Add the stock, tomato purée and tarragon to the chicken and bring to the boil.
• Reduce the heat to a simmer and cook for 30-40 minutes or until the chicken is cooked through and the liquid slightly reduced.
• Meanwhile, for the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
• Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.
• Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.
• When the chicken is cooked, add the tomatoes and flat leaf parsley, check the seasoning then simmer for a further two minutes before serving.
• Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside.

SLOW COOKER CHICKEN CASSEROLE

Steps:

• Heat a knob of butter and glug of vegetable oil in a large frying pan
• Add the chopped onion and sweat off fo a couple of minutes then add the leek, celery, carrot and garlic and allow to cook out for 4/5 minutes, tossing now again. until
• Add the vegetables to the slow cooker
• Sprinkle the flour over the vegetables and mix thoroughly to coat all the veg.
• Add the baby potatoes
• Heat another knob of butter and a glug of veggie oil to the frying pan, add the chicken thighs and brown them all over, sealing the meat
• Add to the slow cooker
• Heat the stock up, if you are using a stock cube (just 1 cube to 200 ml hot water) and add the mustard, stir well and pour over the chicken and vegetables, give it a stir
• Add the herbs and season with salt and pepper
• Cook on high for 4 hours. or on low for 6 hours

CHICKEN AND MUSHROOM CASSEROLE

Steps:

• Dust chicken in flour. Heat oil in casserole and brown chicken all over, in 2 to 3 batches. Reserve
• Add more oil to the dish. Cook bacon and shallots. Add wine, bubble and reduce by half. Stir
• Add mustard and stock. Return chicken to dish. Simmer lid on for 40 minutes. Add mushrooms and cook for another 20 minutes
• Remove chicken. Bubble sauce to reduce. Add cream and tarragon, return chicken to dish and warm through. Serve