This chicken casserole recipe is perfect when making a meal for all the family to enjoy. As soon as they smell its delicious aroma, they will be racing to the dinner table.

Serve with fresh bread and tear and share among the family.

Serves: 4

Preparation time: 5minutes

Cooking time: 45minutes

What you’ll need:

• 1 tbsp MasterChef Cotswold Rapeseed Oil
• 850ml MasterChef Chicken Stock
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 2 large potatoes, peeled and diced
• 1 tsp fresh thyme, chopped
• 1 sprig of fresh rosemary
• 850g skinless and boneless chicken thighs, 8 required
• 2 carrots, sliced
• 1 parsnip, halved lengthways and cut into chunks
• 3 tomatoes, skinned, deseeded and diced
• 2 leeks, thickly sliced
• Flat leaf parsley to serve (optional)

What to do:

1. Heat the oil in a large pan and fry the onion and garlic for a few minutes until soft.
2. Pour in the stock, add the potatoes, thyme and chicken and bring to the boil. Place the whole rosemary sprig into the pan and stir.
3. Add the carrots, parsnips and leeks, and then cover the pan and leave to simmer on a low heat for 30-35 minutes, stirring occasionally.
4. Add the tomatoes and cook for a further 10 minutes until the chicken is tender. Remove the rosemary sprig before serving.

Recipe by MasterChef

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