6-30: Scottish Chicken Casserole

As I mentioned in 9-12: Shepherd’s Pie, I had a LOT of potatoes to get rid of after buying too many at Costco. So here’s another potato recipe for you: 6-30: Scottish Chicken Casserole.

6-30 Scottish Chicken Casserole
Offhand, I have no idea why it’s “Scottish”, other than it seems similar to a lot of food you get in the UK. A cursory Google search turned up this recipe, which seems kind of like this one. This other recipe (from the same search) gives a bit more history, linking it to a classic French (and Scottish) casserole-type dish.

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I don’t think anyone’s made this one before–probably because the idea of breaking down a whole chicken (and the long cook time) served as a deterrent.

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Ingredients. I also viewed breaking down a whole chicken as a deterrent (plus I didn’t have one on hand), so I used frozen boneless chicken thighs instead. No stock on hand, so chicken bouillon will have to do for broth.

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More potato peeling. Remember, sink drains and peels are mortal enemies.

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Defrosted my chicken thighs in the microwave and broke those down into smaller chunks.

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Melting butter in my cast-iron Dutch oven.

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Fitted the slicer blade to the food processor for easy scalloping/slicing of potatoes.

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Browning chicken in the Dutch oven on the stove.

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Onions ready to slice.

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Potatoes after slicing. You have to work fast–these ones are already going red/brown as they’re exposed to air. Filling this bowl with water (submerging them) will help keep them from browning.

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Might as well let the food processor tackle the onions as well.

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What was left in the pan after browning the chicken. I’m just going to use this to make my broth–adds that extra chicken flavor.

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All of that flavor from the pan is now in that broth. No wasting good flavor!

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Layers of chicken, potato, onion, & spices–as directed. Broth gets poured over the top.

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See you in a while.

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After cooking. It’s got some color, but looks mostly the same.

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Looks better after a good stir. The potatoes break up a bit, but it’s still got a pretty good texture to it. Warm and filling, but nothing fancy.

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Final shot. Eats like a VERY thick stew, but very simple in terms of flavor. Might have been interesting to try it with whole pieces of chicken instead of the small boneless pieces I used.

Grade: B+

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