Baked Chicken Casserole with an Apple Potato Crust

Preparation time 20 minutes, cooking time 35 minutes

Yield: 4 to 6 servings

Ingredients

• 3 cups chicken broth – (750ml)
• 1 cup apple cider or apple juice – (250ml)
• 8 ounces parsnips, peeled, cut into 1/2-inch cubes – (250ml)
• 1 3/4 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch cubes – (850grams)
• 2 large Golden Delicious apples, peeled, cored, cut into 1/2-inch cubes (350grams)
• 5 tablespoons butter – (75ml)
• 8 skinless boneless chicken thighs cut into 1-inch pieces
• 6 teaspoons minced fresh thyme – (30ml)
• 2 tablespoons all purpose flour – (30ml)
• 1 cup frozen peas, thawed – (250ml)
• 2 tablespoons dried rosemary – (30ml)
• 1 teaspoon cinnamon – (15ml)
• 1 teaspoon nutmeg – (15ml)
• 1/3 cup brandy – (75ml)
• 1/3 cup whipping cream – (75ml)

Directions

1. Preheat oven to 350F
2. Place chicken broth, apple cider, and parsnips into a large pot. Cover and boil until tender – about 5 minutes.  Transfer the parsnips to a bowl using a slotted spoon.
3. Add potatoes and apples to the broth cider mixture where the parsnips just came out of. Cook until they are tender – about 20 minutes.
4. Remove the potatoes and apples with a slotted spoon and place in a large bowl.  Add 3 tablespoons butter, cinnamon and fresh nutmeg and mash until almost smooth. Season with salt and pepper.  Place the cooking liquid in a large bowl and set aside for later.
5. Rub the dried rosemary & the thyme between your hands over a bowl holding the flour. Dust chicken with flavoured flour.  Heat butter and oil in the same pot the parsnips and potatoes were cooked in.  Add your chicken and sear for 5 minutes, using tongs to flip halfway through.
6. Now place the chicken in a glass baking dish.  Top with the parsnips, season with salt and pepper, thyme, cover with peas.
7. Add brandy and whipping cream to the broth & cider stock and bring to a quick boil.  Reduce to 1 ¼ cups – about 3-5 minutes. Season sauce with salt and pepper and spoon over the chicken.  Cover the chicken with mashed potatoes and apples and bake for 35 minutes or until topping is crusty and chicken is cooked through.
8. Serve and enjoy!