chicken casserole with legs and thighs

[pepsi]

Ive bought some chicken thighs and legs with the skin on to do a casserole tommorrow. Should I fry the meat first with the skin on, or should I just throw it in the pot. Or should I even take the skin of and then throw it in the pot. Advice needed, only ever dont casserole with breast previously and cant find a chicken recipe in my book. Delia is obviously fonder of braising steak.

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Recipes always welcome. Im going to keep it really simple and do it my Mums way, she mixes up a packet soup mix, chicken noodle Ive got, slice an onion, bungs in the chicken and then to the oven, near to the end of cooking she puts in a bit of made up bisto to thicken it up. Its tasty. I made a lovely braising steak casserole the other week, did it in beer with garlic, thyme and onion. I loved it but the children wouldnt touch it. I know they eat my Mums one so will try that. Ive got my new le cruseset pot so Im into casseroles now.

I've got into the habit of stirring in a roule cheese (low fat version) to make it creamier. I don't use soup though, just chicken, tin of tomatoes, mushrooms, veggies, herbs etc, roule cheese...

And sometimes some bacon or pancetta