Thyme

Thyme chicken casserole recipe

Thyme chicken casserole recipe

Thyme chicken casserole

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Thyme chicken casserole recipe

Recipe byCatherine Fulvio

Thyme is an amazingly versatile fresh herb and in this recipe, it brings a lovely flavour of the Mediterranean to the chicken. Make this ahead of time, it will keep in the fridge for a day or two and the flavours develop, all you have to do when you are about to serve is layer the potato and herb slices and into the oven it goes.
Catherine Fulvio

Ingredients

  • 4 sprigs fresh thyme
  • 8 chicken thighs, deboned and skinned
  • 8 shallots, peeled and halved
  • 1 medium fennel bulb, thinly sliced
  • 2 cloves garlic, finely sliced
  • 350ml chicken stock
  • ½ red chilli, finely sliced
  • ½ orange, zest and juice only
  • ½ tsp harissa paste
  • Rapeseed oil
  • Salt and freshly ground black pepper
  • For the topping:
  • 4 large potatoes, peeled and thinly sliced
  • 2 tsp chopped fresh thyme
  • 3 tbsp. freshly grated parmesan cheese
  • Rapeseed oil
  • Salt and freshly ground black pepper
  • Sprigs of thyme, for garnishing

Print this recipePreparation

  • Preheat the oven to 180°C/fan 160°C/gas 4.

  • Heat a medium size casserole dish suitable for cooking on the hob and transferring to the oven, drizzle with oil and add the thighs, sauté until golden. Transfer to a clean plate.

  • Add a little more oil and stir in the shallots, fennel slices, chilli and sprigs of thyme, sauté for about 2 minutes and then add the garlic, orange zest and juice, harissa paste and chicken stock. Season with salt and freshly ground black pepper and stir well. Bring to the boil. Return the browned chicken to the casserole and place in the oven covered. Bake for about 30 to 35 minutes stirring from time to time.

  • For the topping, combine the chopped thyme and parmesan in a small bowl. Remove the casserole from the oven, carefully arrange the potato slices on top of the casserole, working from the outside inwards. Increase the temperature of the oven to 200°C/fan 180°C/gas 6.

  • Brush the potatoes with some rapeseed oil and sprinkle the thyme parmesan over the potatoes. Return to the oven for about 15 to 18 minutes until lightly browned and fully cooked through. Allow to stand for 5 minutes before serving.

Tip: Use a mandolin to achieve very thin slices of potato for a delicious crispy topping.

Winter Tips to add Thyme to your recipe

Beautiful Thyme flowers are edible, and can be used as a garnish for both sweet and savoury dishes!

Sprinkle thyme leaves over tomato halves with a little sea salt, sugar and olive oil then slowly dry in the oven at 100ºC for 2 hours. This makes a great accompaniment to white fish and salad.

Why not tie a bundle of thyme as you let simmer with and then take out of your soup or stew before serving?