My mother use to make a similar recipe, when I was growing up. It is an easy, cheap meal, that makes one chicken go a long way. It is full of vegetables and you make your own chicken stock in the process.
Note - I never season my food with sea salt and pepper until the very end.
Chicken Casserole Recipe
1 chicken, any size
2 bay leaves, bunch fresh thyme, clove garlic, 1/2 onion quartered, few peppercorns.
Ingredients for casserole - This depends on how many you are cooking for. You don't have to use all the vegetables listed below.
1 Onion, sliced
2 Garlic cloves, smashed and chopped
Carrots - cut any shape you like.
Celery - same as above
Broccoli - small pieces
Cauliflower - small pieces
Cabbage - sliced
capsicum - sliced
spinach - sliced or leave leaves whole
2 tbsp tamari sauce - naturally fermented soya sauce - GF
Coconut oil for frying
Himalayan salt / pepper
4 tbsp cornflour/mix with small amount of water. -you may need more.
Method
1 - Place chicken into a large pot with bay leaves, thyme, clove garlic, onion, pepper corns.
2 - Cover with water, simmer until chicken is really cooked, with a lid on.
3 - Remove the chicken, cool in the fridge. Then cut up the meat, remove bones.
4 - Strain the liquid through a sieve, place the stock in the fridge to go cold. The chicken fat will float to the top, when it is cool, spoon off this fat.
5 - In a large pot, melt oil and saute the onions, with the lid on until soft.
6 - Add the garlic, cook of 1 min.
7 - Add the carrots and celery, cook for 5 mins, lid on, but checking it does not burn, add a little stock if it drys out.
8 - Add broccoli, cauliflower,(cabbage,capsicum), tamari sauce and stock. Simmer until the vegetables are cooked.
9 - Add the cornflour mix, stir, cook for 2 mins, stirring as it thickens. (you don't want it to thick)
10 - Add the chicken and (spinach), Taste and season.
Heat and eat, with brown rice.
This meal can be frozen.
