Chicken Thigh Casserole

 

We're back here again, variations on a theme. This is what my Mum calls a "one pot wonder," an entire course cooked in one pot (pictured).

Three chicken thighs
Bacon bits 
An onion
A red pepper
A carrot
Some celery
A head of broccoli
Potatoes
Mushrooms
Some left over fat
Chicken stock cube

Heat a casserole, putting the fat and bacon bits in. When hot, brown the chicken thighs, turning until the whole of the outside is brown. While that's happening roughly chop the onion, pepper and celery. Also cut up the mushrooms, ensuring they're clean. At some point you'll want to either wash or peel the potatoes and cut into chunks. When the chicken thighs are brown, taken them and the bacon bits out, and put in the chopped celery, pepper and onion. Let them soften, possibly start to colour. Then add the mushrooms and cook them for a couple of minutes.

Crumble in the stock cube. Add some water and bring to the boil. you want enough to just about cover the potatoes which go in next. Then the chicken thighs sit on top of them, mostly out of the water. Be sure to scrape in the juices and bacon bits from wherever you've kept the chicken. Bring to the boil then turn down and simmer with the lid on for 45 minutes to an hour. Then half an hour before serving cut the broccoli up and put on top the chicken thighs to steam.

The gravy might be a little thin but should be tasty. As I noted this is a variation on various chicken casseroles; by looking at the commonalities and differences some ideas might come to mind when confronted with various ingredients in the fridge, the market, shop, or on a mysterious stall on a winding country lane.