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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.
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Course:
Main Dish
Cuisine:
British
Keyword:
Casserole, Chicken, Stock, Vegetables
Prep Time:
5
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
people
Calories:
553
kcal
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Ingredients
Metric
Imperial
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
Calories:
553
kcal
|
Carbohydrates:
27
g
|
Protein:
66
g
|
Fat:
20
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
177
mg
|
Sodium:
670
mg
|
Potassium:
341
mg
|
Fiber:
5
g
|
Sugar:
9
g