Easy one-pot chicken casserole
Serves 4
Easy
Prep:
Cook:
A quick and flavoursome spring chicken and vegetable stew that can be whipped up in less than an hour
Skip to ingredients
Units:
- 8 bone-in chicken thighsskin pulled off and discarded
- 1 tbsp oil
- 5 spring onionssliced
- 2 tbsp plain flour
- 2 chicken stock cubes
- 2 large carrotscut into batons (no need to peel)
- 400g new potatohalved if large
- 200g frozen peas
- 1 tbsp grainy mustard
- small handful fresh soft herbs, like parsley, chives, dill or tarragonchopped
Nutrition: per serving
- kcal368low
- fat12g
- saturates3g
- carbs31g
- sugars8glow
- fibre7ghigh
- protein30ghigh
- salt1.81g
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.
