Chicken casserole with spring vegetables


I know it’s not spring but I fancied a light warming casserole. I was inspired by a recipe on the Waitrose website to use spring vegetables but the reviewers of the recipe were not too kind. It was described as bland so I tweaked the ingredients and the cooking method. My husband loved it so as usual if my fussy man highly rates my recipe I blog it….

Serves 4


1 chicken, cut into 8 (or chicken thighs, legs)
1tbs Olive oil
1 Onion, chopped
1 Garlic clove, crushed
2 pints of chicken stock
500g New potatoes, thickly sliced
150g Baby carrots
2 little gem lettuce
150g peas (I used fresh but frozen would be just fine)
Smidgen of mustard to taste
4 tbs creme fraiche
Parsley, finely chopped


Heat the olive oil in a deep saucepan. Add the chicken and cook till browned, add the onion and garlic and continue to cook for a few moments till the onion is softened and the chicken browned. Approx 10 – 15 mins.
Add the stock and season well with salt and pepper, cook on medium heat for 15 mins. Add the potatoes and continue cooking for another 5 mins before adding carrots and carry on cooking for another 10 mins.
Once the chicken is cooked and the stock has reduced by half, Stir in the mustard, add the peas and lettuce and cook for 5 mins.
Stir in the parsley and creme fraiche and serve in big soup bowls.

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