Chicken En Casserole
Submitted by eleni
Old-fashioned braised chicken with carrots, celery, onions, and bell pepper in a creamy milk gravy. Country farmhouse cooking at its simplest, feeding a crowd of 12 from one pot.
YIELD
12 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis is the kind of no-fuss, feed-a-crowd cooking that came off farmhouse stoves long before anyone worried about trends or techniques.
Chicken pieces get dredged in flour and browned in hot fat until golden, then braise slowly with water until tender.
Carrots, celery, onions, and bell pepper get browned separately and join the pot, and the whole thing simmers until the vegetables are soft and the kitchen smells like Sunday dinner.
A simple milk and flour slurry stirred into the broth at the end makes a smooth, homestyle gravy that ties it all together.
Variations
- Add cubed potatoes to the vegetables for a true one-pot meal
- Use butter or bacon fat instead of lard for a different flavor base
- Stir in a teaspoon of dried thyme or sage for a more herby gravy
Kitchen Tips
- Brown the chicken in batches so each piece gets a proper golden crust; crowding makes it steam
- Mix the milk and flour until completely smooth before adding to the pot so the gravy stays lump-free
- Cook the gravy slowly while stirring constantly; rushing it with high heat makes it lumpy
Ingredients
Directions
Cut chicken pieces.
Dredge with flour. Brown in hot cooking fat.
Season with salt and pepper.
Place chicken in casserole.
Add water.
Cover.
Cook slowly until chicken is tender. Add vegetables which have been browned in the cooking fat.
Cover. Cook slowly until vegetables are tender.
Add water if necessary. Remove chicken.
Combine milk and 2 tablespoons flour.
Mix until smooth.
Combine with vegetables and chicken broth.
Cook slowly, stirring constantly until smooth.
Serve with chicken.
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