Chicken Casserole

Chicken Casserole
  • 1 onion
  • 1 stick celery
  • 2 large carrots
  • chunk of swede
  • 1 large parsnip
  • Generous heaped teaspoon miso powder (Clearspring from health food shops is great tasting)
  • half pint (285ml) water
  • 1 dessertspoon tomato puree
  • 1 clove garlic
  • half teaspoon paprika
  • 1 bay leaf
  • 1.5 teaspoons dried herbs e.g. sage, rosemary, majoram or tablespoon fresh herbs e.g. coriander, tarragon)
  • black pepper
  • 4 organic or free range chicken thighs
  • 1 teaspoon cornflour (optional)

This recipe is from the “Cooking Without” book by Barbara Cousins but with a few important adaptations including the addition of miso powder which makes a huge difference in terms of flavour.

Cut the vegetables into bite-sized chunks and add with chopped or pressed garlic, to a large casserole dish with lid.

Mix the water, miso, herbs, paprika and black pepper & tomato puree and pour into the casserole dish. Cook for 1 to 1 and a quarter hours gas mark 6/400/200 degrees. Check after one hour to see if the chicken is tender. When cooked, blend the cornflour with a small amount of water and add to the casserole to thicken it if you prefer a thicker sauce.

I adapted this recipe for inclusion as one of 5 recipes for older people to cook and you can see it here.