Spring Chicken Casserole

  • 10 Feb - 16 Feb, 2018
  • Mag The Weekly
  • Cookery


· 500ml chicken stock

· 8 chicken thighs, skinned

· 150g baby carrots

· 500g small potatoes

· 4 lettuce hearts, halved

· 155g peas

· 2 onions, thinly sliced

· 2tbsp half-fat crème fraiche

· 4tbsp flat-leaf parsley, chopped


Place stock and chicken in a large saucepan and bring to boil. Cover and simmer for about 10 minutes, then add carrots and potatoes. Simmer for a further 10 minutes until the vegetables are almost cooked through. Add lettuce, peas and onions. Cover and cook for a further four to five minutes until the peas are tender and the chicken is cooked through. Get a fork and test the juices by pricking the meat and making sure none of the juices are pink. Stir through the crème fraiche and parsley. Ladle into large bowls and serve.