Chicken casserole is a year round classic but if you're looking to give your usual recipe a lift as the months get warmer, our spring casserole does exactly that.
Containing garden peas and greens it only takes 10mins prep time. Just before the end stir through some basil pesto and scatter over some mint leaves for a lighter, fresher casserole.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Cal/Serv:
691
Ingredients
2Tbsp.
olive oil
1
leek, finely sliced
8
chicken thighs, bone in, skin removed
2Tbsp.
flour
300ml
(10 fl oz (½ pint)) white wine
400ml
(14 fl oz) chicken stock
500g
(1lb 2oz) new potatoes, halved if large
175g
(6oz) Spring greens, shredded
150g
(5oz) garden peas
3Tbsp.
basil pesto
small bunch of mint leaves, finely chopped
Directions
Step 1
In a large hob-proof casserole dish, heat 1tbsp of the oil and gently sauté the leek for 5min. Add the rest of the oil and the chicken thighs and brown on all sides for 6-8min. Stir in the flour and cook for 1min before adding the white wine, then bubble for 5min. Add the chicken stock and new potatoes, cover, bring to a simmer, and gently simmer the casserole for 25min.
Step 2
Add spring greens and simmer for 3min before stirring in the peas and pesto. Season and garnish with the mint leaves.
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