SLOW COOKED CHICKEN CASSEROLE
September is here and fall is in the air in New England. Mornings are cool and leaves are turning burnished shades of autumn. Time to pull out the warm sweaters for a brisk walk in the woods. Summer meals are replaced with hearty casseroles flagrantly scented with fresh herbs still flourishing in the garden. I made this chicken casserole in a low oven and you could use a slow cooker too. Either method produces tender chicken that just pulls away from the bone, melting in your mouth!
6 pounds of mixed chicken pieces, breasts, legs, and thighs.
2 tablespoon olive oil
1 large onion chopped
4 cloves garlic minced
8 ounces sliced mushrooms
1 tablespoon minced rosemary
1 tablespoon minced thyme
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 cup dry white wine
2 tablespoon flour
Preheat over to 275 F. Heat oil in a pan to high. Add chicken pieces searing to brown on each side. One browned remove chicken placing in dutch over. I love Le Creuset from France. Expensive yet so worth the price as they cook food beautifully and last forever. Cook onion in the pan until translucent. Add garlic; cook for a few minutes then add mushrooms stirring until juices evaporate. Add rosemary, thyme, salt and pepper combine for a minute before adding wine. Bring to boil then simmer adding flour mixture to thicken the sauce. Pour over chicken in the dutch oven and slow cook for two and a half hours.
You can make this ahead the day before and warm up to eat.
Serve with rice or butter noodles.