Dinner

Creamy Chicken Casserole

Step 1 of 6

Flip the SmartSwitch to AIR FRY/HOB. Select SEAR/SAUTÉ, set temperature to HI-5, and press START/STOP to begin preheating for 5 minutes

130g smoked pancetta cubes
150g shallots, peeled and cut in half if large
1kg bone in, skin on chicken thighs
To taste salt and freshly ground black pepper
125g chestnut mushrooms, cleaned and cut in half if large
2 garlic cloves, peeled and crushed
200ml white wine
200ml chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
2 tbsp fresh flat leaf parsley, chopped
3-4 tbsp crème fraîche
To serve wholegrain rice and vegetables

4oz smoked pancetta cubes
5oz shallots, peeled and cut in half if large
2lbs bone in, skin on chicken thighs
To taste salt and freshly ground black pepper
4oz chestnut mushrooms, cleaned and cut in half if large
2 garlic cloves, peeled and crushed
7fl. oz white wine
7fl. oz chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
2 tbsp fresh flat leaf parsley, chopped
3-4 tbsp crème fraîche
To serve wholegrain rice and vegetables

Step 2 of 6

When preheating is complete, add the pancetta and shallots to the cooking pot. Cook for 5 minutes, until browned, stirring occasionally. Remove with a slotted spoon and set aside

130g smoked pancetta cubes
150g shallots, peeled and cut in half if large
1kg bone in, skin on chicken thighs
To taste salt and freshly ground black pepper
125g chestnut mushrooms, cleaned and cut in half if large
2 garlic cloves, peeled and crushed
200ml white wine
200ml chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
2 tbsp fresh flat leaf parsley, chopped
3-4 tbsp crème fraîche
To serve wholegrain rice and vegetables

4oz smoked pancetta cubes
5oz shallots, peeled and cut in half if large
2lbs bone in, skin on chicken thighs
To taste salt and freshly ground black pepper
4oz chestnut mushrooms, cleaned and cut in half if large
2 garlic cloves, peeled and crushed
7fl. oz white wine
7fl. oz chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
2 tbsp fresh flat leaf parsley, chopped
3-4 tbsp crème fraîche
To serve wholegrain rice and vegetables

Step 3 of 6

Add to cooking pot, chicken thighs, season as desired, and cook for 10 minutes or until brown on all sides. Stir in mushrooms, garlic, wine, stock, tarragon, and season as desired. Add back pancetta and shallots. Stir to combine, then cover with the lid

130g smoked pancetta cubes
150g shallots, peeled and cut in half if large
1kg bone in, skin on chicken thighs
To taste salt and freshly ground black pepper
125g chestnut mushrooms, cleaned and cut in half if large
2 garlic cloves, peeled and crushed
200ml white wine
200ml chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
2 tbsp fresh flat leaf parsley, chopped
3-4 tbsp crème fraîche
To serve wholegrain rice and vegetables

4oz smoked pancetta cubes
5oz shallots, peeled and cut in half if large
2lbs bone in, skin on chicken thighs
To taste salt and freshly ground black pepper
4oz chestnut mushrooms, cleaned and cut in half if large
2 garlic cloves, peeled and crushed
7fl. oz white wine
7fl. oz chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
2 tbsp fresh flat leaf parsley, chopped
3-4 tbsp crème fraîche
To serve wholegrain rice and vegetables

Step 4 of 6

Close the lid, select SLOW COOK, set temperature to HI, set time to 1 hour 45 mins, and select START/STOP to begin cooking

130g smoked pancetta cubes
150g shallots, peeled and cut in half if large
1kg bone in, skin on chicken thighs
To taste salt and freshly ground black pepper
125g chestnut mushrooms, cleaned and cut in half if large
2 garlic cloves, peeled and crushed
200ml white wine
200ml chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
2 tbsp fresh flat leaf parsley, chopped
3-4 tbsp crème fraîche
To serve wholegrain rice and vegetables

4oz smoked pancetta cubes
5oz shallots, peeled and cut in half if large
2lbs bone in, skin on chicken thighs
To taste salt and freshly ground black pepper
4oz chestnut mushrooms, cleaned and cut in half if large
2 garlic cloves, peeled and crushed
7fl. oz white wine
7fl. oz chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
2 tbsp fresh flat leaf parsley, chopped
3-4 tbsp crème fraîche
To serve wholegrain rice and vegetables

Step 5 of 6

In a small bowl, mix corn flour and cold water. Make a thin paste and stir into casserole 15 minutes before end

130g smoked pancetta cubes
150g shallots, peeled and cut in half if large
1kg bone in, skin on chicken thighs
To taste salt and freshly ground black pepper
125g chestnut mushrooms, cleaned and cut in half if large
2 garlic cloves, peeled and crushed
200ml white wine
200ml chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
2 tbsp fresh flat leaf parsley, chopped
3-4 tbsp crème fraîche
To serve wholegrain rice and vegetables

4oz smoked pancetta cubes
5oz shallots, peeled and cut in half if large
2lbs bone in, skin on chicken thighs
To taste salt and freshly ground black pepper
4oz chestnut mushrooms, cleaned and cut in half if large
2 garlic cloves, peeled and crushed
7fl. oz white wine
7fl. oz chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
2 tbsp fresh flat leaf parsley, chopped
3-4 tbsp crème fraîche
To serve wholegrain rice and vegetables

Step 6 of 6

When cooking is complete, remove lid and allow chicken to cool for 5 minutes before stirring through crème fraîche and flat leaf parsley. Serve hot with wholegrain rice and vegetables

130g smoked pancetta cubes
150g shallots, peeled and cut in half if large
1kg bone in, skin on chicken thighs
To taste salt and freshly ground black pepper
125g chestnut mushrooms, cleaned and cut in half if large
2 garlic cloves, peeled and crushed
200ml white wine
200ml chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
2 tbsp fresh flat leaf parsley, chopped
3-4 tbsp crème fraîche
To serve wholegrain rice and vegetables

4oz smoked pancetta cubes
5oz shallots, peeled and cut in half if large
2lbs bone in, skin on chicken thighs
To taste salt and freshly ground black pepper
4oz chestnut mushrooms, cleaned and cut in half if large
2 garlic cloves, peeled and crushed
7fl. oz white wine
7fl. oz chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
2 tbsp fresh flat leaf parsley, chopped
3-4 tbsp crème fraîche
To serve wholegrain rice and vegetables

Compatible with

Ninja Speedi 10-in-1 Rapid Cooker

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

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