Questions about casseroles

[tammybear]

I wanted to make a chicken casserole tonight, and usually i use those mix with water sachets. I havent got one but have chicken stock cubes. Can I use those? (sorry you can probably tell Im a rubbish cook lol)

You can I think. You might need to thicken it up though. Maybe mix the sauce with some cornflour part way through the cooking. How abouit some herbs in there, or a glass of wine?

What i would do is fry your chicken / onion etc and just before you add your stock - sprinkle some flour ( about 1oz) over the chicken and stir it in (whilst it is cooking) so that the chicken is coated with the flour and as you then add your stock it will thicken the sauce

Brown chicken in oil, take out of pan. Put chopped onion, garlic, herbs (mixed or tarragon if you have), cook until onion is soft and brown. Puct chicken peices back in pan. Sprinkle over 1 - 2 tbsp flour (plain if poss), add stock (chicken stock cubes and boiling water), add veg (carrots leeks, potatoes etc. Bung in oven for an hour

Make sure you add enough water with your stock as it will reduce quite a lot as it cooks (but not too much or it wont stay thick enough)

I would roll the chicken in flour and herbs before browning it in oil in the casserole dish on the top of the oven. Then take out and leave on a plate, cook chopped onions (and carrots if you like) in the casserole dish, add a teaspoon of brown sugar and some balsamic vinegar and a little water so that the onion (and carrots) caramelise. Then place the chicken back on top, pour over the stock cube (crumbled into hot water)and red or white wine if liked (not necessary though), add a cinnamon stick if you'vr got one and a bay leaf and put lid on dish and put in oven for 1 and a half hours. Serve with rice or potatoes or couscous. Sorry! Got completely carried away there!