Spring Chicken Casserole Recipes

SPRING CHICKEN CASSEROLE

Steps:

• Preheat oven to 180°C.
• Heat the olive oil in a frying pan over a high heat.
• Season the chicken with pepper on both sides and then add them to the frying pan and quickly brown on both sides.
• Remove chicken and drain on paper towel and then transfer to a large casserole dish.
• Reduce the heat and add the baby onions, carrots, the garlic, the potatoes and the mushrooms and fry for 5 minutes stirring occasionally.
• Remove the vegetable from the pan with a slotted spoon and drain on kitchen paper and then add to the casserole dish.
• Sprinkle the flour into the pan and then blend in the stock, stirring until thickened and then add the tomatoes and half of the chopped parsley and stir well and then add to the casserole dish.
• Cover the casserole dish with a lid and cook in the oven for 45 minutes.
• Serve sprinkled with the remaining chopped parsley.

SPRING CHICKEN IN A POT

Steps:

• Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.
• Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

EASY ONE-POT CHICKEN CASSEROLE

Steps:

• Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
• Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
• Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
• Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
• Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.