Dinner

Creamy Chicken Casserole

Step 1 of 8

Turn dial to SEAR/SAUTÉ, set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.

8 x 150g bone in, skin-on chicken thighs
Salt, as desired
Ground black pepper, as desired
130g smoked pancetta cubes
150g shallots, peeled and cut in half if large
125g chestnut mushrooms, cleaned, halved
2 garlic cloves, peeled, crushed
200ml white wine
200ml chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
3-4 tbsp crème fraîche
2 tbsp fresh flat leaf parsley, chopped

Step 2 of 8

While unit is preheating, season the chicken with salt and pepper on both sides.

8 x 150g bone in, skin-on chicken thighs
Salt, as desired
Ground black pepper, as desired
130g smoked pancetta cubes
150g shallots, peeled and cut in half if large
125g chestnut mushrooms, cleaned, halved
2 garlic cloves, peeled, crushed
200ml white wine
200ml chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
3-4 tbsp crème fraîche
2 tbsp fresh flat leaf parsley, chopped

Step 3 of 8

When preheating is complete, place the pancetta and shallots in the pot. Cook uncovered for 5 minutes, until browned, stirring occasionally.

8 x 150g bone in, skin-on chicken thighs
Salt, as desired
Ground black pepper, as desired
130g smoked pancetta cubes
150g shallots, peeled and cut in half if large
125g chestnut mushrooms, cleaned, halved
2 garlic cloves, peeled, crushed
200ml white wine
200ml chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
3-4 tbsp crème fraîche
2 tbsp fresh flat leaf parsley, chopped

Step 4 of 8

After 5 minutes, use a slotted spoon to remove the pancetta and shallots from the pot and set aside.

8 x 150g bone in, skin-on chicken thighs
Salt, as desired
Ground black pepper, as desired
130g smoked pancetta cubes
150g shallots, peeled and cut in half if large
125g chestnut mushrooms, cleaned, halved
2 garlic cloves, peeled, crushed
200ml white wine
200ml chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
3-4 tbsp crème fraîche
2 tbsp fresh flat leaf parsley, chopped

Step 5 of 8

Place the chicken in the pot, skin-side down, and cook for 10 minutes or until brown on all sides. Add mushrooms, garlic, wine, stock, tarragon, salt, and pepper, pancetta, and shallots to the pot. Stir to combine. Stir to combine, then cover with the lid.

8 x 150g bone in, skin-on chicken thighs
Salt, as desired
Ground black pepper, as desired
130g smoked pancetta cubes
150g shallots, peeled and cut in half if large
125g chestnut mushrooms, cleaned, halved
2 garlic cloves, peeled, crushed
200ml white wine
200ml chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
3-4 tbsp crème fraîche
2 tbsp fresh flat leaf parsley, chopped

Step 6 of 8

Turn dial to BRAISE, set temperature to HI, set time to 1 hour 45 mins, and press START/STOP to begin cooking.

8 x 150g bone in, skin-on chicken thighs
Salt, as desired
Ground black pepper, as desired
130g smoked pancetta cubes
150g shallots, peeled and cut in half if large
125g chestnut mushrooms, cleaned, halved
2 garlic cloves, peeled, crushed
200ml white wine
200ml chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
3-4 tbsp crème fraîche
2 tbsp fresh flat leaf parsley, chopped

Step 7 of 8

In a small bowl, add corn flour and water and mix until fully combined. When 15 minutes remain, remove lid and stir corn flour mixture into pot to thicken casserole.

8 x 150g bone in, skin-on chicken thighs
Salt, as desired
Ground black pepper, as desired
130g smoked pancetta cubes
150g shallots, peeled and cut in half if large
125g chestnut mushrooms, cleaned, halved
2 garlic cloves, peeled, crushed
200ml white wine
200ml chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
3-4 tbsp crème fraîche
2 tbsp fresh flat leaf parsley, chopped

Step 8 of 8

When cooking is complete, remove lid and allow chicken to cool for 5 minutes. Add crème fraîche and parsley to pot as stir to combine. Serve hot.

8 x 150g bone in, skin-on chicken thighs
Salt, as desired
Ground black pepper, as desired
130g smoked pancetta cubes
150g shallots, peeled and cut in half if large
125g chestnut mushrooms, cleaned, halved
2 garlic cloves, peeled, crushed
200ml white wine
200ml chicken stock
1 tsp dried tarragon
2 tsp corn flour
1-2 tbsp cold water
3-4 tbsp crème fraîche
2 tbsp fresh flat leaf parsley, chopped

Compatible with

Ninja Foodi PossibleCooker

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

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