What has happened to my Chicken Casserole :(

sunni

Thanks everyone for your help. It actually tasted great and am well chuffed with myself

When you talk about chicken portions, is that just taking some chicken off say a cooked chicken or buying cooked chicken pieces?

Ready for someone else easy - maybe a chicken curry

cat_smith

sunni chicken portions are the whole legs. Much cheaper. Can also use thighs/legs.

Don't buy ready cooked. It's a rip off normally.

If you go to the Grocery Challenge thread, about post 5 has loads of easy recipes to try and we are always adding more.

hilstep2000

As you are just starting out I will forgive you for using breast fillets for a casserole!
I NEVER use them for that, always legs or thighs, which are cheaper and much tastier too! I use chicken beasts for stir fry or pasta dishes, I can make one breast feed four of us that way.
As for thickening, cornflour is good, but I have used McVities thickening granules for a few years now, it's a useful thing to have in the cupboard.

doraexplorer

when you pan fry the chicken if you roll it in corn flour before frying it will thicken your sauce when it cooks. same as if your making any cassorole meat.

chicken portions are either legs or drumsticks. they are lovely and if cooked slowly the meat falls aff the bones and is very tasty

hth

adindas

Take it easy. Let have me eat it, sorted :j

sunni wrote: »

Hello

Well I'm kinda new to cooking and loads of learning yet to do.

I got a recipe online for a Chicken Casserole - here's what I done.

I pan fried chicken breast fillets (cut up in smaller pieces) until brown then transferred to casserole dish in oven. Then I fried onions and it said to add 500ml chicken stock (knorr chicken stock cube) to the pan with tomato puree and carrots. So simmered that for about ten minutes then said transfer all to the oven and cover and cook for about an hour. Said to check it at times as you may need to add more chicken stock.

After the hour I looked at it and the chicken was well cooked but the gravy/sauce or whatever you call it looked greasy. Sorry hope I'm describing this right lol It just looked greasy/fatty and I'm not sure what to do?

Don't want to waste all this chicken but the sauce just ain't right and I don't know what to do?

Also the sauce needs thickened and how do I do that?

Thanks alot, really appreciate any help as I don't want to waste this.

valk_scot

Also, if you're concerned about too much fat in a dish, fry off the meat or onions then tip them out onto a couple of layers of kitchen paper on a plate and wipe out the pan with kitchen paper to remove the excess oil before putting the meat in the casserole and returning the onions to the pot to make the rest of the sauce. Saves having excess cooking oil swilling about everywhere.

And I agree with using chicken thighs or legs instead of breast meat. Breast meat can get very dry cooking it this way, and it's a waste. Boneless skinless chicken thighs would work very well though, or chicken leg quarters. And next time you could add some sliced mushrooms or peppers and maybe replace some of the stock with wine or cider. Don't be afraid to experiment with a basic dish!

quintwins

i never fry anything when making a casarole, i just cut it all up and wing it in a sauce pan (i finely dice carrots tho as they tend to be hard unless there small) i did acually use a chicken breast in a casarole last week :eek::eek: very unlike me but they were on offer so still cheap and i used one for all five of us, cause they were huge

i ten to use chicken portions aswell, i just throw them into my slow cooker first thing and by the time i'm bk from the school run there falling off the bone

sunni

Thanks everyone for the tips and your help

Well I'm embarrased when I say this but gonna be honest. I used 3 chicken breast fillets (cut in cubes) for this casserole. Think someone mentioned they only use one and there cooking for 4 and I'm cooking for the same amount, maybe you'd share with me how you can manage that?

No more breast fillets then for a casserole. Do you cook with the skin on or do you remove the skin prior to cooking if its thighs/legs? The only reason I used the breast fillets as I never thought there was that much chicken on the thighs/legs?

zippychick

our chicken casserole thread will let you see how others do it sounds like it came out well anyway.

chicken on the bone may also help. Don't be scared of using thighs, i was but not now! or you can even try jointing a chicken :eek::D

Slow cooker help to thicken

how do you thicken a casserole without using cornflour?

Ill merge this later. I need alie down now after all those links! :eek::o:rotfl::A

OH!

Takeaway links, stolen from Pink!

When only takeaway will do?

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Zip x

zippychick

oh sheesh, just thought of another link!

Greasy food/casserole

why can't i remember things this well in real life?!:D