Chicken casserole

We spent the morning on the beach in the sunshine and wind, looking at the seaweed in rockpools and building a wonky sandcastle. It made us very hungry.

You'll need:

chicken thighs (we had five between the three of us)
three onions, sliced
a clove of garlic, finely chopped
a carrot, sliced
half a glass of white wine
chicken stock
thyme, salt and pepper
a little flour

You'll need the oven on reasonably high for this, if you want it to cook in an hour or so (so about 180 degrees C).

Brown the chicken thighs in a frying pan in a little olive oil, and then chuck into your casserole dish. Add the onions and garlic to the pan, and fry them until they're translucent. At that point add a teaspoonful of flour, and swish them about a bit for a minute or two. Throw this lot (together with the uncooked carrot slices) into the dish.

To your by now rather grotty frying pan, add a little chicken stock. Bring to the boil, and swirl about with a wooden spoon, making sure you get all the brown bits off the bottom of the pan. Pour it all into the casserole dish, together with whatever half-glass of white wine you can get your hands on. Add enough chicken stock (or a stock cube in hot water) until the chicken thighs are covered).

Season with some salt, pepper and a sprinkle of thyme. Cover with a lid (or a sheet of foil) and cook in the oven for an hour or so.

We ate this with some plain boiled rice, and chunks of whole sweetcorn.