Baked Chicken Casserole/Apple Potato Crust Recipe

Name: Baked Chicken Casserole/Apple Potato Crust Recipe
Ingredients: 3 c. chicken broth - (750ml); 1 c. apple cider or possibly apple juice (250ml); 8 ounce peeled parsnips, cut into 1/2-inch cubes - (250ml); 1 3/4 lb Yukon Gold potatoes, peeled, cut into 1/2-inch cubes - (850grams); 2 x large Golden brown Delicious apples, peeled, cored, cut into 1/2-inch cubes (350grams); 5 Tbsp. butter - (75ml); 8 x skinless boneless chicken thighs cut into 1-inch pcs; 6 tsp chopped fresh thyme - (30ml); 2 Tbsp. all purpose flour - (30ml); 1 c. thawed frzn peas- (250ml); 2 Tbsp. dry rosemary - (30ml); 1 tsp cinnamon - (5ml); 1 tsp nutmeg - (5ml); 1/3 c. brandy - (75ml); 1/3 c. whipping cream - (75ml)

15 ingredients

20 steps

Ingredients

3 c. chicken broth - (750ml)
1 c. apple cider or possibly apple juice (250ml)
8 ounce peeled parsnips, cut into 1/2-inch cubes - (250ml)
1 3/4 lb Yukon Gold potatoes, peeled, cut into 1/2-inch cubes - (850grams)
2 x large Golden brown Delicious apples, peeled, cored, cut into 1/2-inch cubes (350grams)
5 Tbsp. butter - (75ml)
8 x skinless boneless chicken thighs cut into 1-inch pcs
6 tsp chopped fresh thyme - (30ml)
2 Tbsp. all purpose flour - (30ml)
1 c. thawed frzn peas- (250ml)
2 Tbsp. dry rosemary - (30ml)
1 tsp cinnamon - (5ml)
1 tsp nutmeg - (5ml)
1/3 c. brandy - (75ml)
1/3 c. whipping cream - (75ml)

Directions

1

Preheat oven to 350 F - (175 C)
2

Place chicken broth, apple cider, and parsnips into a large pot.
3

Cover and boil till tender, approximately 5 min.
4

Transfer the parsnips to a bowl using a slotted spoon.
5

Add in potatoes and apples to the broth cider mix where the parsnips just came out of.
6

Cook till they are tender - about 20 min.
7

Remove the potatoes and apples with a slotted spoon and place in a large bowl.
8

Add in 3 Tbsp.
9

butter, cinnamon and fresh nutmeg and mash till almost smooth and season with salt and pepper.
10

Place the cooking liquid in a large bowl and set aside for later.
11

Rub the dry rosemary & the thyme between your hands over a bowl holding the flour.
12

Dust chicken with flavoured flour.
13

Heat butter and oil in the same pot the parsnips and potatoes were cooked in.
14

Add in your chicken and sear for 5 min, using tongs to flip halfway through.
15

Now place the chicken in a glass baking dish.
16

Top with the parsnips, season with salt and pepper, thyme, cover with peas.
17

Add in brandy and whipping cream to the broth & cider stock and bring to a quick boil.
18

Reduce to 1 1/4 c. - about 3-5 min.
19

Season sauce with salt and pepper and spoon over the chicken, cover the chicken with mashed potatoes and apples and bake for 35 min or possibly till topping is crusty and chicken is cooked through.
20

Serve and enjoy!