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    Chicken and Garlic Casserole

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    Chicken and Garlic Casserole

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes

    Serves: 4


    • 300g Carrots, scrubbed and sliced
    • 1 Leek, trimmed and sliced
    • 200ml Dry sherry
    • 5 Bay leaves
    • 20g Parsley, chopped
    • 2 tbsp Olive oil
    • 1 Large garlic head, cloves separated but skin on
    • 8 Chicken thighs


    1. Heat the oil in a large casserole and add the garlic. Cook over a gentle heat for about 2 minutes until the cloves begin to soften. Remove and set aside.
    2. Increase the heat and add the chicken to the pan (in 2 batches if necessary). Cook until browned on all sides. Remove to a plate with the garlic. Add the carrots and leek to the pan and cook for 2 minutes, then return the chicken and garlic to the pan with the sherry and bay leaves.
    3. Boil down for 1 minute until the alcohol evaporates. Now add 150ml water, cover and reduce the heat to low. Simmer gently for 20 minutes, then season.
    4. Sprinkle with the parsley and serve with creamy mash.

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