A classic Chicken Casserole

1. Preheat Oven: Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
2. Cook the Chicken: Heat the olive oil in a large ovenproof casserole dish over medium heat. Add the chicken pieces and cook until browned all over. Remove the chicken from the dish and set aside.
3. Cook the Vegetables: In the same dish, add the chopped onion, garlic, carrots, celery, and mushrooms. Cook for about 5 minutes until the vegetables start to soften.
4. Make the Sauce: Sprinkle the flour over the vegetables and stir well to coat. Gradually pour in the chicken stock and white wine (if using), stirring continuously until the sauce thickens slightly.
5. Add Chicken and Seasonings: Return the chicken to the dish. Add the thyme, rosemary, and Dijon mustard. Stir in the double cream, and season with salt and pepper to taste.
6. Bake: Cover the casserole dish with a lid or foil, and place it in the preheated oven. Bake for 35-40 minutes until the chicken is cooked through and the vegetables are tender.
7. Serve: Once cooked, remove from the oven and sprinkle with chopped parsley and cheese. Serve hot with mashed potatoes, rice, or crusty bread.

Tips:

• Make it ahead: This casserole can be made ahead of time and reheated, making it perfect for busy evenings.
• Variations: You can add other vegetables like peas, sweetcorn, or leeks to the casserole for extra flavor and nutrition.