Chicken bake
I had a leg of chicken and decided to bake it in a casserole with vegetables. First I stripped the skin off. It’s a slightly messy job getting it off the end bones of the leg, bit it does remove most of the fat. I seared the chicken in a pan with olive oil, then put it into the casserole dish. Then I chopped red pepper, sugarsnap peas, carrots, mushrooms, leek, cherry tomatoes, and thinly sliced garlic.
It all went into a greased (lidded) casserole dish with half a pint of chicken stock and generous herb seasoning. I put it into a hot oven, and kept it on high for the first ten minutes, then turned it to 180, them after a further ten minutes, to 160 for another hour.
When I served it up onto a plate, I took half a mug of the liquid and thickened it with some cornflour top pour over it. It was quite delicious. I suppose this is a chicken casserole, though it could be thought of as a variant of hunter’s chicken or chicken cacciatore.