Chicken Casserole With Mushrooms And Celeriac

• 2 None red peppers
• 8 None chicken thighs
• 1/3 cup flour, seasoned with salt and pepper
• 1 tbsp olive oil
• 1 1/2 tsp caraway seeds
• 5 None dried juniper berries
• 1 None celeriac, coarsely chopped
• 8 oz button mushrooms, halved
• 1 1/2 cups chicken stock
• 1 tbsp tomato paste
• 1 tbsp cornstarch, blended with 1 tbsp water
• 1 tbsp finely chopped fresh parsley

1. Quarter peppers; remove seeds and membranes. Broil peppers, skin side up, until skin blisters and blackens. Cover peppers with plastic wrap; let stand 5 mins. Peel away skin; slice pepper into strips.
2. Preheat the oven to 350u0b0F. Toss chicken in seasoned flour; shake away excess flour. Heat oil in Dutch oven on medium-high heat. Cook chicken, in batches, until browned. Remove from pan.
3. Add caraway seeds, juniper berries, celeriac and mushrooms to pan; cook, stirring, until mushrooms are just soft.
4. Return chicken to pan with pepper, stock and tomato paste; mix well. Bake, covered, about 45 mins or until chicken is tender.
5. Stir in blended cornstarch and water. Stir on medium heat until mixture boils and thickens slightly.
6. Serve sprinkled with parsley.

red peppers, chicken, flour, olive oil, caraway seeds, berries, button mushrooms, chicken stock, tomato, cornstarch, parsley

Taken from recipes-plus.com/api/v2.0/recipes/35435 (may not work)