Simple Chicken Casserole with Cheesy Nut Crumb
The easiest of healthy recipes and a foundation that you can build on again and again, changing the flavour profile as you go. Once you have this down pat, you are bound to make it regularly. You can also use skinless boneless chicken thighs and slow-cook them until the meat falls apart. This casserole freezes well and makes for the perfect emergency ‘I forgot to cook’ dinner. Use a gluten-free flour if you need to, but do not skip seasoning the flour — it makes such a difference. We love serving this with mashed potatoes and steamed greens.
Ingredients 18
75 g plain flour (all-purpose)
sea salt, omit for babies
ground black pepper, just a tiny amount for babies
1 kg chicken drumsticks and thighs, on the bone
2 1⁄2 tbsp olive oil
1 small brown onion, finely diced
2 garlic cloves, crushed
1 carrot, finely diced
2 stalks celery, sliced 1 cm (1/2 in) thick
1 rosemary sprig, leaves picked
4 thyme sprigs
2 bay leaves
1 1⁄2 tbsp tomato paste, concentrated purée
750 ml chicken stock, good quality, preferably preservative and additive free
flat-leaf parsley, (italian parsley), chopped, to serve
Cheesy Nut Crumb
50 g parmesan, finely grated, (use ricotta for babies)
40 g almonds, roughly chopped
30 g fresh breadcrumbs
1 tbsp flat-leaf parsley, roughly chopped
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Method 7
Place the in a large bowl and season well with salt and pepper. Toss the pieces in the flour mixture to coat, then shake off any excess. Set the chicken aside and discard the used flour mixture.
Heat a large heavy-based frying pan over medium heat. Add 2 tablespoons of the olive oil and brown the all over. Remove the chicken from the pan and set aside. Add the remaining oil to the pan along with the , , , , , and , and sauté over medium–low heat until soft but not brown, about 4 minutes. Stir in the , then pour in the . Bring to the boil, then reduce the heat to a simmer.
Return the to the pan, cover with a lid and cook for 1 hour or until the chicken is cooked through and starts to fall off the bone.
Cheesy Nut Crumb
Meanwhile, to make the cheesy nut crumb, preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
Combine or ricotta, chopped , bread crumbs and chopped in a medium bowl, then transfer to the prepared baking tray. Bake in the oven for 10 minutes, stirring twice during baking to ensure an even golden brown colour.
When the is cooked, discard the and , add the and adjust the seasoning as required. Serve sprinkled with the cheesy nut crumb.
Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 3 months.
Pam Brook's tips
For younger babies purée some of the shredded chicken meat with the casserole juices and vegies until smooth. Allow to cool before serving.
For older babies serve the shredded meat as finger food and mash or chop the vegies into tiny pieces. Allow to cool before serving.
For toddlers serve as for adults, but allow to cool before serving. Older toddlers love chicken drumsticks, but watch them while they’re eating and keep an eye out for the bones, which can be a choking hazard.
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Notes
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