braised chicken casserole

Braised chicken casseroleL Comfort food for the family. Image: Supplied.

Braised chicken casserole – Succulent and incredibly tasty

Enjoy crispy chicken crunching under your teeth exploding into soft, juicy goodness on the inside.

braised chicken casserole

Braised chicken casseroleL Comfort food for the family. Image: Supplied.

Casseroles are the perfect comfort food to prepare for the family from time to time. This braised chicken casserole is loaded with deep flavours and will dissolve in a burst of flavours on the palate.

This braised chicken casserole recipe involves a bit of a process to get the chicken just perfect. However, it is worth every step. You will be tempted to lick your plate afterwards to savour the remaining sauce.

Towards the end of the recipe, you have the option to keep the outside of the chicken soft or you can crisp the skin under the grill. Most people will opt for the crispy skin crunching under your teeth exploding into soft, juicy chicken on the inside. The addition of kale and cream to the braised chicken casserole brings another dimension of flavour and indulgence to this flavour-packed meal.

Serve with a good crusty bread for mopping up the sauce and a green side salad. Let us know in the comments of this recipe if you have tried out this tasty recipe.

Braised chicken casserole recipe

5 from 1 vote
Recipe by Dirnise Britz Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

10

minutes
Total time

1

hour 

25

minutes

Ingredients

  • 4 bone-in, skin-on chicken thighs

  • 2 fennel bulbs, sliced

  • 4 shallots, sliced

  • 4 cloves garlic, finely minced

  • a large handful / bunch fresh sage leaves

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon Dijon mustard

  • 340 ml Loxtonia Crispy Apple Cider

  • 2 green apples, sliced

  • 125 ml fresh cream

  • ½ bunch Tuscan kale, stemmed & roughly chopped

  • salt and black pepper, to taste

  • olive oil

Method

  • Preheat the oven to 180˚C. Heat a drizzle of olive oil in a large Dutch oven, buffet casserole or cast iron skillet.
  • Pat the chicken thighs dry with paper towel and season with salt. Sear the chicken thighs skin-side down, until the skin is golden brown.
  • Flip and cook until lightly browned on the underside. Set chicken pieces aside on a tray.
  • Add the sliced fennel to the pan with the residual chicken fat and cook until lightly golden on the edges.
  • Remove from the pan and set aside next to the chicken. If you need to, add a fresh drizzle of olive oil to the pan.
  • Add the sliced shallots and sage leaves. Season. Cook until the shallots soften and begin to take on some colour. Add the garlic and cook until fragrant. Add the apple cider vinegar, mustard and Loxtonia Cider.
  • Stir everything together and bring to a simmer. Add the fennel and the chicken back into the pan and nestle it in the sauce. Dot the apples around the dish. Transfer to the oven and bake for 20-25 minutes until the chicken thighs are cooked through.
  • Transfer the chicken to a clean plate or baking tray (you can keep the chicken warm in the oven during the next step – or crisp up the skin under the grill).
  • Bring the braise to a gentle simmer on the stove top. Add the kale and cream. Stir until the kale is wilted and the sauce has reduced slightly. Taste for seasoning.
  • Return the chicken to the pan for serving family style.
  • Serve with a good crusty bread for mopping up the sauce and a green side salad.

Notes

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