Chicken casserole with leek and potatoes | Comfort food recipe | Chicken casserole recipes
Visit my merch store here - Visit my U.K amazon shop here - Visit my U.S amazon shop here -
A good chicken casserole is an absolute joy. So I thought i'd make a version that would be a bit lighter than say something like a beef stew, but still give you a nice warming feel, especially with it still being a bit nippy out!
Now a good chicken casserole doesn't need a lot to make it tasty, just a few simple ingredients and some good techniques, and you'll a hearty, healthy meal. Now I used chicken thighs, because they are cheap, but also they retain moisture so they stay nice and juicy whilst cooking. You can make 8 chicken thighs go a long way with this meal! You could of course use breast, or drumsticks or a mixture. It's entirely up to you.
#chicken #casserole #recipes
To make my best chicken casserole you will needs:
►8 chicken thighs
►3 medium carrots peeled and sliced
►2 medium sized leeks
►1 stick of celery finely chopped
►2 fat garlic cloves
►2 bay leaves
►1 tsp of dried tarragon
►600-700ml of chicken stock
►1 tsp of English mustard
►Small handful of freshly chopped parsley
►500g of new potatoes
►180ml of white wine
►1+1/2 tbsp of plain flour
►Salt & pepper
►Oil/butter for cooking with
???????????????????????? ???????? ???????? ???????????????????? ????????????????????????????????
★ Facebook - adamseatschannel
★ Twitter - @adamseats
★ Instagram - adamseats
★ Pinterest - adamseatsyt
Chicken and dumplings (biscuity, Southern-style)
Thanks to HelloFresh for sponsoring this video! Click for 70% off with HelloFresh plus FREE shipping — use my code ADAMRAGUSEA70.
***RECIPE, SERVES 4-6***
1.5 lb (700g) boneless skinless chicken thighs
1 bottle (750mL) white wine (could replace with water or stock
1 carton (32 oz, 946mL) chicken stock
8 oz (227g) white mushrooms
2 bunches green onions
1 lb (454g) carrots
3-4 garlic cloves
12 oz (340g) green beans
6 egg yolks
3/4 cup (177mL) cream
1 lemon
flour
oil
salt
pepper
dry herbs
For the dumplings
2 cups (230g) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
2 tablespoons melted butter
milk or water
fresh sage, rosemary, thyme, parsley or any combination thereof
Cut each thigh into 4-6 pieces. Season heavily with salt, pepper and dry herbs, then toss the pieces with enough flour to coat. Cut the mushrooms in half or quarters (remember they'll shrink in half when cooking), thin-slice the onions and reserve the green slices for garnish at the end, peel and thick-slice the carrots, smash and peel the garlic cloves.
Heat a film of oil in a large pot, then lay in the chicken piece by piece to keep them from sticking to each other. Keep your heat high enough to brown the chicken but don't let anything burn — low and slow is fine. When the bottoms of the pieces are brown, you should be able to scrape them off the pan with a wooden spoon and flip them.
When the chicken pieces are brown on all sides, push the chicken over to one side and drop in the mushrooms. Stir the mushrooms around and let them brown a moment. Stir in the sliced onion whites and let them cook for a moment. Deglaze with the entire bottle of wine. Stir in the carton of stock, garlic, carrots and a pinch or two of salt. Cover and simmer for about 45 minutes until the carrots are almost soft.
While you're waiting, slice the green beans into small piece. Separate out the egg yolks (eat the whites for breakfast tomorrow) and beat them smooth with the cream.
When the carrots feel almost done, stir in the green beans — they'll need about 30 minutes total.
Now is when you want to mix up the dumpling batter. Finely chop a big pile of fresh herbs and zest the lemon. Throw all that in with the cake flour, baking powder, salt and garlic powder. Stir in the melted butter until it seems to disappear. Stir in just enough milk or water (no more than a cup, 237mL) to get you a shaggy, sloppy dough — if you over-mix, the dumplings will be tough. Form the dough into rough, small balls.
When the green beans are 15 minutes away, drop the dumplings in the soup, make sure the heat is high enough that the broth is bubbling, cover and let the dumplings steam at least 10 minutes before you check on them. When they double in size and look cooked, they're cooked — don't overcook them or they'll get dense.
Kill the heat and wait for bubbling to stop, then stir in the liaison (yolk and cream mixture). Turn the heat back on to a bare simmer and cook for a couple minutes until you see the yolks cook and slightly thicken the broth — be careful not to overcook or the eggs will go gritty. Taste the soup for seasoning and add any needed salt, a little lemon juice to taste, and the reserved onion greens.
The Best Chicken Stew Recipe | So Easy!
Made with simple ingredients, this Chicken Stew is perfect for dinner tonight. It’s so healthy, hearty, and flavorful without a ton of effort. This easy one-pot meal comes together with just a few simple steps; the hardest part is the patience you’ll need as this cozy stew simmers. Perfect for colder months, enjoy the stew with crusty bread for a truly comforting meal.
RECIPE:
PRE-ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Mexican Chicken Casserole
Mexican Chicken Casserole
2 (12.5 oz.) cans chicken, drained (or 4 boneless chicken breasts cooked and shredded)
1/2 Cup chopped onion
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic salt
1 can chopped green chilies
1/2 teaspoon pepper
1/2 teaspoon salt
8 oz package shredded original Velveeta Cheese
9 oz. bag Doritos, crushed
1 can Rotel tomatoes, undrained
3 (10.75 oz.) cans cream of chicken soup
Preheat oven to 350°.
Grease or spray a 9 x 13“ baking dish.
Layer chicken, onion, red pepper flakes, garlic salt, green chilies, pepper, salt, and shredded cheese.
Spread half of crushed Doritos over the cheese. Mixed together Rotel tomatoes and soup. Pour evenly over Doritos. Cover with the remaining crushed Doritos.
Bake at 350° for 30 to 40 minutes. 
CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
#casserole #mexicanfood #doritos #allinonedishmeal
Late Nights | One Pot Chicken Stew | Light ASMR | Lightly Spoken
Something warm and cozy. One pot is all you need. So easy...SO yummy...❤️️
#Asmr #SoftlySpoken #Cooking
Link to Recipe:
Ingredients
1½ lbs. chicken thighs, boneless, skinless, cut into bite size pieces
1 Tbsp. canola oil
3 medium carrots, sliced diagonally into ½-inch pieces
1 medium sweet onion, cut into 12 wedges
6 garlic cloves, chopped
5 cups chicken stock, divided
2 Tbsp. all-purpose flour
1 dried bay leaf
12 oz. baby white potatoes, quartered
¼ cup fresh chopped parsley
salt and freshly ground black pepper
( i always add in extra seasonings... I added about 1/2 to 1 tablespoon of oregano...around a teaspoon of paprika...and around 1/2 tablespoon of garlic and herb seasoning)
Season the chicken with salt and pepper, to taste.
Heat oil over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
Add carrots and onion to the pot and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add ½ cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
In a small bowl, whisk together flour and ½ cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.
Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.
Social Media:
Snapchat - simplyteet
Instagram - Cooking_with_Honey
Email: CookingWithHoney@yahoo.com
Chicken & Dumplings: A Classic Comfort Food | The Cooking Show
Farideh makes chicken and dumplings, a classic comfort food that’s perfect for making at home. Farideh boosts up chicken stock by cooking it with chicken thighs for a stronger savory flavor, and pairs it with celery, carrots, and light, flavorful dumplings.
Check out the recipe here:
Subscribe to Munchies here:
All Munchies videos release a full week early on our site:
Hungry? Sign up here for the MUNCHIES Recipes newsletter.
Check out for more!
Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
Pinterest:
Foursquare:
More videos from the VICE network: