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Categories:Viewed: 85 - Published at: 2 years ago
Ingredients
- 4 kg boneless skinless chicken thighs, chopped
- 1 tablespoon vegetable oil
- 3 large onions, sliced
- 3 garlic cloves, crushed
- 1/4 cup flour
- 1 1/2 liters chicken stock
- 3 bay leaves
Method
- Heat the oil in a large pan and brown the chicken in batches until it's all done.
- Set chicken aside.
- Add onions and garlic to pan and cook until onions are lightly browned.
- Stir in flour and cook, stirring, until browned.
- Gradually stir in the stock and add the bay leaves.
- Return chicken to the pan.
- Simmer, covered, for 45 minutes.
- Remove the bay leaves and cool so you can skim off any fat.
- Divide the mixture into 3 portions.
- They can be frozen for up to 3 months.
- They are used as the base for Mustard and Bacon Casserole, Green Curry and Moroccan Style Casserole (all recipes posted here on Zaar).
- All you do is thaw a portion of Chicken casserole base, add the extra ingredients and you have a fantastic fresh meal in 20 minutes!
