Organic Chicken Casserole
Chicken casserole must be one of the nation's favourite family comfort foods. Combining deliciously tender chicken thighs with plenty of vegetables in a rich warming sauce. Paired with seasonal veggies or some fresh crusty bread for dipping, it really has something for everyone, making it the perfect family meal.
Organic Chicken Casserole
Chicken casserole must be one of the nation's favourite family comfort foods. Combining deliciously tender chicken thighs with plenty of vegetables in a rich warming sauce. Paired with seasonal veggies or some fresh crusty bread for dipping, it really has something for everyone, making it the perfect family meal.
- Serves: 4
- Prepare: 15 Minutes
- Cook: 45 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC CHICKEN?
Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.
Ingredients
- 2 tbsps. of olive oil
- 4-6 organic chicken thighs, with skin on
- 100g organic bacon lardons or chopped organic bacon
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 2 small potatoes, white or sweet, peeled and cut into cubes
- 2 carrots, cut into small chunks
- 2 celery sticks, thickly sliced
- 2 leeks cut into chunks
- 600 ml organic chicken bone broth
- 3 sprigs of thyme
- 1 level tbsp plain flour
Method
- Heat the olive oil in a large heavy-based over-proof pan or flameproof casserole dish, over a medium to high heat, add the organic chicken thighs, skin side down and fry until the skin becomes crispy and golden brown in colour. If you are using a small pan you will need to fry the chicken thighs in batches. Remove the browned chicken thighs from the pan and set aside. Preheat the oven to 200c (180c fan oven), gas mark 6
- Drain any excess fat from the pan and add the organic bacon lardons or chopped organic bacon, chopped onion, crushed garlic, celery, carrots, leeks and potatoes and cook for about 5-10 minutes. Stir in the flour, cook for a further 2 minutes then pour in the organic chicken bone broth. Season well with salt and pepper, return the browned chicken thighs to the pan. Add the sprigs of thyme, cover the pan and bring the chicken casserole to the boil
- Transfer the pan or casserole dish to the oven and cook for 25-30 mins, until the sauce has thickened, and the chicken thighs are cooked through. To check the chicken thighs are cooked, remove a thigh from the casserole and cut into it with a sharp knife
- Serve your organic chicken casserole with fresh green vegetables or some crusty bread and creamy organic butter
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WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC CHICKEN?
Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.
Frequently asked questions
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In the UK, we now eat more chicken than any other meat. Which means the production of chicken has become more and more industrialised to keep up with demand. We rear our chickens in a free-range, organic environment and to the highest welfare standards. That means the birds have the freedom to roam outdoors during the day, with the shelter and safety of houses at night and in bad weather. We source our chicks from an organic breeding flock meaning they are certified from birth.
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Organic chicken has been reared in accordance to a set of organic high-welfare standards. These organic standards cover not just the bird’s housing, the amount of space they have and the way they are treated, but also what they are fed, how they are transported and eventually slaughtered. Under the current Soil Association standards, chicks can be taken from a conventional system providing they are less than 3 years old and reared organically to 70 days. Our trusted local suppliers provide a natural environment for our birds to thrive without the need for preventative medication: room to roam, a naturally foraged balanced diet, clean water and high hygiene standards.
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Organic chicken and regular chicken are reared very differently, to different standards of welfare. Our organic chicken is Soil Association certified which is considered the highest welfare organic certification. All of our chickens are reared by trusted local suppliers in a system that allows the birds free access to pastures where they can roam during the day using their natural instincts. The chickens are grown slowly for approximately 70 days. In intensive systems, which rely heavily on genetic breeding and antibiotics, birds are ready at just 35 days which is why their meat has very little flavour. We believe the slow approach is better for the welfare of our birds, and results in the delicious flavour you can try for yourself.