Devilled Chicken Casserole

February 25, 2014

Devilled Chicken Casserole
 
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Prep time
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Total time
 
Author:
Serves: 4 to 6
Ingredients
  • 3 medium potatoes, peeled and thinly sliced
  • 4 medium carrots, peeled and sliced
  • 1 large onion, peeled and thinly sliced
  • ¼ cup all purpose flour
  • 2 tbsp granulated sugar
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 8 skinless bone in chicken thighs
  • 1 cup ketchup
  • ⅔ cup water
  • ½ cup Worcestershire sauce
  • ⅓ cup malt vinegar
Instructions
  1. Grease a large shallow casserole dish with a lid.
  2. Preheat the oven to 350ºF (180ºC).
  3. Put the potatoes, carrots and onion in the prepared dish.
  4. Combine the flour, sugar, salt and pepper in a large resealable plastic bag.
  5. Add the chicken, seal the bag and shake to coat.
  6. Place the chicken on top of the vegetables, sprinkle any leftover flour mixture over the chicken.
  7. Whisk the remaining ingredients together in a small bowl and pour over the chicken.
  8. Cover and cook in the preheated oven for 1¾ to 2¼ hours or until the chicken and vegetables are tender.
Notes
Make Ahead: This casserole can be made up to 3 days ahead and stored covered in the refrigerator or freeze for up to 3 months.

Serving Suggestion: Serve with sugar snap peas sautéed in olive oil and garlic.

 

Posted in Casseroles, Stir-Fry and One Pot Meals and tagged