Easy one-pot chicken casserole

A bowl of food Casserole Recipes

Preparation and cooking time

  • Prep:5 mins
  • Cook:50 mins
  • Easy
  • Serves 4

A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour

Nutrient Unit
kcal 386
fat 9.6g
saturates 2g
carbs 32g
sugars 7.6g
fibre 5.9g
protein 42.6g
salt 2.1g

Ingredients

  • 8 bone-in chicken thighs, skin pulled off and discarded
  • 1 tbsp oil
  • 5 spring onions, sliced
  • 2 tbsp plain flour
  • 2 chicken stock cubes
  • 2 large carrots, cut into batons (no need to peel)
  • 400g new potato, halved if large
  • 200g frozen peas
  • 1 tbsp grainy mustard
  • small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped

Method

  • STEP 1

Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.

  • STEP 2

Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.

  • STEP 3

Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.

  • STEP 4

Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.

  • STEP 5

Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.

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