Chicken and White Wine Casserole (Oamc)

Ingredients

• 1 tablespoon olive oil
• 8 chicken thighs, skin and bone on
• 2 garlic cloves, minced
• 1 1/4 cups white wine
• 1 1/4 cups chicken stock, hot
• 4 sprigs thyme
• 2 bay leaves
• 1 tablespoon cornstarch
• 7 tablespoons heavy cream
• 5 ounces asparagus (optional)
• 10 ounces baby leeks or scallions, halved
• 9 ounces baby carrots
• 5 ounces peas

Directions

1. 1

   Heat the oven to 350°F Heat the oil in a pan and fry the chicken until golden.

2. 2

   Transfer to a casserole dish. Gently fry the garlic and add to the chicken in the casserole.

3. 3

   Pour over the wine and stock the add the thyme and bay leaves.

4. 4

   Season with salt and pepper, transfer to the oven without a lid and cook for 30 minutes.

5. 5

   Mix the cornstarch with the cream until smooth then stir into the chicken.

6. 6

   Add the vegetables the return the casserole to the oven for a further 20 minutes until the vegetables are tender.

7. 7

   Serve.