chicken casserole

for 4 

Equipment: large heavy lidded pan, suitable for hob and oven

• 8 bone-in, skin-on chicken thighs
• 35ml olive oil
  
• 250g mushrooms, sliced
• 250g carrots, cut 
  
• 3 large shallots (or an onion), diced
• 2 sticks celery, diced
• 3 cloves garlic, minced
• 50g all-purpose flour
• 250ml dry white wine
• 500ml chicken stock
• 450g new potatoes, halved
• herbs, about a cupful if fresh (or equivalent dried):
• fresh thyme
• fresh rosemary
• fresh flat leaved parsley
• 1/4 cup double cream
• sea salt and freshly ground black pepper, to taste

1. Marinade: (This stage can be omitted but it will produce moister chicken.)  Place the shallots and chicken thighs in a large bowl, mix together the wine and stock and pour this over the the chicken.  Leave for a few hours.
   
2. Remove and dry off the chicken portions with kitchen paper and set aside.  Pass the remainder though a sieve into a bowl to separate and retain the onions and liquid.
3. Heat oil in pan over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4. Add shallots, mushrooms and celery to the pan, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
5. Stir in minced garlic and continue to cook, about 1 minute.
6. Whisk in flour until lightly browned, about 1 minute.
7. Stir in the wine/stock liquid, scraping any browned bits from the bottom of the pan. 
8. Stir in potatoes, carrots and herbs.
9. Add salt and pepper to taste.
   
10. Return chicken thighs to pan.  They should be more or less covered with liquid.  If necessary add more wine.
    
11. Place into preheated oven at 165deg C and bake until potatoes are tender and chicken has completely cooked through, reaching an
12. internal temperature of 175 degrees F, about 40-45 minutes.
13. Stir in heavy cream; taste and adjust seasoning if necessary.
    
14. Serve immediately.