This is simple comfort food, just how it should be. If you like your casserole enough, serve the chicken straight from the dish in the centre of the table
* Of course you could put potatoes ontop of this in the casserole, like an Irish Stew. * You could also add 150ml white wine into the stock when you are deglazing the pan. * If you want the juices to be slightly thick you can do 2 things. 1.You could toss the chicken pieces in flour seasoned with a little salt and pepper, before you brown them. Don’t burn them. 2.You could thicken the juices with some roux at the very end, then pour back on the chicken and vegetables.