Quick chicken casserole
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 4 large or 6 small skinless chicken thigh fillets
- 3 shallotsquartered
- 1 carrotsliced
- 8 new potatoes or salad potatoesskin left on and halved or quartered if large
- 500ml chicken stock
- 1 cupful frozen peas
- a small bunch tarragonchopped
- 1 tbsp (optional) half-fat crème fraîche
Nutrition: per serving
- kcal412
- fat7.1g
- carbs38.8g
- fibre6.7g
- protein50.7g
- salt1.81g
Method
step 1
Put the chicken thighs, shallots, carrot, potatoes, some seasoning and the stock in a wide casserole and bring to a simmer. Cover and cook for 15 minutes, then add the peas and tarragon and cook for a further 10 minutes or until the potato is tender. Stir in the crème fraîche, if you like, then serve.
