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Chicken Casserole Base

this base is divided into 3 portions which can be frozen for up to 3 months. it's used as the base for mustard and bacon casserole, green curry and moroccan style casserole (all recipes posted here on zaar). all you do when you arrive home tired from work is add the extra ingredients to the thawed base and you have a great meal for 4 in 20 minutes! what could be easier than that!

complex7 ingredients12 preparation steps
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Ingredients

  • boneless skinless chicken thighs
  • vegetable oil
  • onions
  • garlic cloves
  • flour
  • chicken stock
  • bay leaves

Preparation

  1. 1heat the oil in a large pan and brown the chicken in batches until it's all done
  2. 2set chicken aside
  3. 3add onions and garlic to pan and cook until onions are lightly browned
  4. 4stir in flour and cook , stirring , until browned
  5. 5gradually stir in the stock and add the bay leaves
  6. 6return chicken to the pan
  7. 7simmer , covered , for 45 minutes
  8. 8remove the bay leaves and cool so you can skim off any fat
  9. 9divide the mixture into 3 portions
  10. 10they can be frozen for up to 3 months
  11. 11they are used as the base for mustard and bacon casserole , green curry and moroccan style casserole
  12. 12all you do is thaw a portion of chicken casserole base , add the extra ingredients and you have a fantastic fresh meal in 20 minutes !