Chicken Casserole Recipe

• 3 tbsp olive oil
• 2 onions, sliced
• 8 skinless chicken thighs
• 1 tbsp plain flour, seasoned with a little salt and pepper
• 290ml/½ pint chicken stock
• grated zest of 1 orange
• juice of 2 oranges
• 150ml/¼pt sherry
• 1 tbsp Worcestershire sauce
• 300g/10oz button mushrooms, sliced
• 2 tbsp fresh parsley, chopped
• salt and pepper
• boiled rice

Chicken Casserole Recipe Directions

1. Heat 2 tbsp of the olive oil in a large heavy pan, then add the onions and fry for about 10 minutes until lightly browned and soft. Transfer to a plate.2. Toss the chicken in the seasoned flour. Heat the remaining 1 tbsp of oil in the pan, then add the chicken and fry until evenly browned. Add the chicken stock, onions and their juices, orange juice and zest, sherry and Worcestershire sauce. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes until the chicken is tender.3. Stir in the mushrooms and cook for 5 minutes. Taste and season with salt and black pepper if necessary. Just before serving, sprinkle over the chopped parsley and serve with boiled rice. Serve and enjoy this chicken casserole recipe!