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Easy Gluten-Free Chicken Casserole

This Gluten-Free Chicken Casserole is healthy and hearty comfort food perfect for these cooler days. A family favourite which is simple to prepare and full of tender chicken, fresh tasty vegetables and a flavourful gravy.
Prep Time10 mins
Cook Time1 hr 10 mins
Course: Main Course
Cuisine: British
Servings: 4 people
Calories: 324kcal

Ingredients

  • 1 tablespoon olive oil
  • 6 skinless and boneless chicken thighs about 500g
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 large onion peeled and diced
  • 2 celery sticks chopped finely
  • 2-3 carrots (200g), peeled and sliced to a medium thickness
  • ½ swede peeled and chopped into small cubes (about 300g once cubed)
  • 2 fresh bay leaves
  • 1 large sprig fresh thyme
  • 1 stem fresh rosemary
  • 1 garlic clove crushed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon redcurrant jelly
  • 1 teaspoon gluten-free Worcestershire sauce
  • 1 litre fresh chicken stock
  • 120 g green beans chopped into 3rds
  • 4 tablespoons cornflour
  • 4 tablespoons cold water
  • 1 tablespoon chopped fresh parsley to serve

Instructions

  • Pre-heat the oven to 190°C/170°C fan/gas mark 5.
  • Pour the olive oil into a large casserole pot or saucepan and heat until the oil starts smoking.
  • Season both sides of the chicken pieces with the salt and pepper and place into the pot in a single layer. Cook for 3-4 minutes on both sides until the chicken has browned. Then remove the chicken and set aside for now.
  • Add the onions and celery into the cooking pot and cook for 10 minutes until the vegetables start to turn translucent.
  • Add in the carrots, cubed swede, herbs, garlic, mustard, redcurrant jelly, Worcestershire sauce, chicken stock and stir together. Add the chicken back in, tucking under the liquid. Place the lid on the pot and transfer to the oven. Bake for 50 minutes. Then remove from the oven and place back on the hob on a very low heat.
  • Remove the cooked chicken pieces from the casserole pot using a pair of tongs and place into a bowl.
  • Make the cornflour slurry by whisking the cornflour with the cold water until smooth.
  • Add the slurry into the casserole along with the green beans and bring the casserole up to a gentle boil.
  • Shred the chicken with two forks into the bowl until you achieve bite sized pieces.
  • Add the chicken back into the casserole, the sauce should now have thickened because of the cornflour, and cook for a final 5 minutes.
  • Remove the stems of fresh herbs and the bay leaves.
  • Serve the casserole sprinkled with fresh parsley.

Notes

Ingredient Substitutions
  • You can use bone-in chicken thighs and just shred the chicken off the bone at the end of the cooking process.
  • For the vegetables you can substitute (or use as well as) leeks, courgette, butternut squash, parsnips, new potatoes or shredded kale.
  • You can use stock prepared from a stock cube if you don’t have fresh stock to hand but make sure to check the label that it’s gluten-free.
  • For the cornflour you can substitute tapioca flour or arrowroot powder.
Cooking Tips
  • Wait until the oil has completely heated up before adding the chicken into the pot – this will prevent the chicken from sticking.
  • You can cook this casserole completely on the hob without using the oven, I find the gravy is a little thinner this way so you may need some more cornflour at the end to thicken.
  • For a thicker gravy add 1-2 tablespoons more cornflour and 1-2 tablespoons more water when making your slurry.
Serve with:
  • Mashed potato
  • Long grain rice
  • A hunk of fresh bread
Make Ahead
If you want to make ahead leave the casserole to cool completely before storing in an airtight container in the fridge. It will keep for up to 3 days. You can re-heat on the stovetop in a large saucepan or pot with a lid. It will take about 15 minutes to re-heat.
Freezing
This casserole freezes well for up to 2 months stored in an airtight container in the freezer. Defrost thoroughly in the container overnight. You can re-heat on the stovetop in a large saucepan or pot with a lid. It will take about 15 minutes to re-heat.

Nutrition

Calories: 324kcal | Carbohydrates: 21g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 161mg | Sodium: 650mg | Potassium: 775mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5427IU | Vitamin C: 21mg | Calcium: 63mg | Iron: 2mg