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Easy One-Pot Chicken Casserole Printer Friendly Copy
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Serves 4 Prep   5 mins Cook 50 mins Low Fat Easy  
        My rating rating4

Ingredients:

8 chicken thighs, skin pulled off and discarded
1 tbsp sunflower or vegetable oil
5 spring onions, sliced, white and green parts kept separate
2 tbsp plain flour
2 chicken stock cubes		 2 large carrots, cut into batons
400g/14 oz new potatoes, halved if large
200g/7 oz frozen peas
1tbsp tarragon
2 tbsps parsley finely chopped

  1. Put the kettle on. Fry thighs in the oil in a flameproof casserole dish or wide pan with a lid to quickly brown. Stir in the whites of the spring onion with the flour, crumble in the stock cubes and stir for 1-2 mins.

  2. Gradually stir in 750 ml hot water from the kettle. Throw in the carrots and potatoes, bring to a simmer. Cover and cook for 20 mins.

  3. Take off the lid and simmer for 15 min more. If you have prepared ahead, leave lid on and simmer for 20-25mins, then throw in the peas and the green spring onion bits and cook for another 5 mins.

  4. Stir in the herbs, season if necessary and serve.

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© Copyright 2015 Connie Allan