Chicken and Winter Vegetable Casserole is a winter warming recipe that my family love. Served as a main dish on its own or with rice suitable for the hungriest of people. The combination of chicken, chicken stock and soft vegetables makes this ideal with soft bread to mop up.

Chicken and Winter Vegetable Casserole

A tasty casserole that is very popular in my home. The aroma produced whilst simmering fills the house with a warm welcoming atmosphere.

4.61 from 28 votes

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Course: Main Dish

Cuisine: British

Keyword: Casserole, Chicken, Stock, Vegetables

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: people

Calories: 553kcal

Ingredients

2 tbsp olive oil
2 lbs chicken pieces
1 large onion chopped
3 large Leeks chopped
3 large carrots chopped
1 large suede chopped,
1 cup lentils
2 cups chicken stock
1 cup apple juice
2 tsp cornstarch cornflour
2 tbsp cold water
3 tbsp creme fraiche
1 tbsp Dijon mustard
Salt to taste
ground pepper to taste

Instructions

Heat the oil in a large pot over moderate heat.
2 tbsp olive oil
Season the chicken generously with salt and pepper and brown in the hot oil.
2 lbs chicken pieces, Salt, ground pepper
Add the chopped onion and saute until tender but not browned, about 5 minutes.
1 large onion
Add the vegetables, lentils, chicken stock, and apple juice and bring to a boil.
3 large Leeks, 3 large carrots, 1 large suede, 2 cups chicken stock, 1 cup apple juice
Simmer covered over low heat until the chicken and lentils are tender, about 30 minutes.
1 cup lentils
Stir in the cornstarch and water mixture (thoroughly stirred), creme fraiche, and mustard and simmer, stirring constantly, until slightly thickened.
2 tsp cornstarch, 2 tbsp cold water, 3 tbsp creme fraiche, 1 tbsp Dijon mustard

Nutrition

Chicken and Winter Vegetable Casserole