- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 2 celery stalks, finely diced
- 1 carrot, finely diced
- 750g chicken thigh fillets, cut into 3cm cubes
- 2 tbsp roughly chopped tarragon
- or 2 tsp dried tarragon
- 1 tbsp plain flour
- ¾ cup white wine
- ½ cup pure cream
- 850g parsnip, peeled, chopped
- 40g butter
- ¾ cup milk
- ⅓ cup finely grated parmesan
How to make these Little Chicken Casseroles
1 Preheat oven to 200˚C. Grease four 1½-cup capacity casseroles or baking dishes. Heat oil in a large non-stick frying pan over medium heat. Add onion, celery and carrot. Cook, stirring occasionally, for 8 minutes or until vegetables are tender. Transfer to a bowl. Add ¹/₃ of the chicken and cook for 4-5 minutes or until browned. Transfer to a plate. Repeat with remaining portions of chicken. Return all ingredients to pan.
2 Sprinkle with flour and stir until combined. Add wine and cream and stir through. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer for 3 minutes or until thickened. Stir through tarragon. Spoon mixture evenly into 4 prepared dishes.
3 Meanwhile, place parsnip in a saucepan; cover with cold water. Place over medium heat; bring to the boil. Simmer for 20 minutes or until parsnip is tender. Drain. Add butter and milk. Mash until smooth. Spoon mash over casseroles. Sprinkle with parmesan. Place casseroles on a baking tray. Bake for 20 minutes or until parmesan is golden. Serve.